Spaghetti Squash Casserole Bake Recipe
Don't be fooled by this casserole—it only looks complicated! One of our daughters passed the recipe on, along with squash from her first garden. —Glenafa Vrchota, Mason City, Iowa
- 1 medium spaghetti squash (about 8 inches)
- 1 tablespoon butter
- 1/2 pound sliced fresh mushrooms
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium tomatoes, chopped
- 1 cup dry bread crumbs
- 1 cup ricotta cheese
- 1/4 cup minced fresh parsley
- 1/4 cup grated Parmesan cheese
- 1. Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2-in. water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
- 2. Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
- 3. Scoop out the squash, separating strands with a fork. Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
- 4. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown. Yield: 6 servings.
3/4 cup equals 263 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 528 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein.
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