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Print this Recipe    Squash 02

Spaghetti Squash Casserole
4-6 servings

8-inch spaghetti squash
1 cup chopped onion
2 medium cloves crushed garlic
2 fresh tomatoes, medium-sized
1/2 pound, fresh, sliced mushrooms
1/2 teaspoon oregano
salt and pepper
1 cup cottage or ricotta cheese
1 cup grated mozzarella
1/4 cup freshly-chopped parsley
1 teaspoon basil
dash of thyme
1 cup fine bread crumbs
butter for sauteeing
Parmesan for the top

Preheat oven to 375F.

Slice the squash in half lengthwise and scoop out the seeds. Bake
it, face-down, on a buttered tray at 375F for about 30 minutes, or
until easily pierced by a fork. Cool until handleable. Scoop out
insides.

While the squash bakes, saute the onions and garlic with salt,
pepper, mushrooms and herbs. When onions are soft, add freshly-chopped
tomatoes. Cook until most of the liquid evaporates.

Combine all ingredients. Pour into buttered 2-quart casserole.
Top with lots of grated Parmesan. Bake at 375F, uncovered, about
40 minutes.

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