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
- 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.
- 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.
- Scoop out the squash, separating strands with a fork. Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
- 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.
Originally published as Spaghetti Squash Casserole in Country Woman July/August 1992, p31
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