Spaghetti Squash Casserole Bake
TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 8 servings.
One of our daughters shared this recipe along with squash from her first garden.—Glenafa Vrchota, Mason City, Iowa
Ingredients
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1 medium spaghetti squash (about 4 pounds)
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1 tablespoon butter
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1/2 pound sliced fresh mushrooms
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1 large onion, chopped
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2 garlic cloves, minced
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon dried thyme
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1/4 teaspoon pepper
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2 medium tomatoes, chopped
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1 cup dry bread crumbs
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1 cup ricotta cheese
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1/4 cup minced fresh parsley
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1/4 cup grated Parmesan cheese
Directions
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1.
Cut 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° until squash can be easily pierced with a fork, 20-30 minutes.
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2.
Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
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3.
Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley.
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4.
Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.
Nutrition Facts
3/4 cup: 169 calories, 6g fat (4g saturated fat), 18mg cholesterol, 363mg sodium, 22g carbohydrate (7g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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