YUMMY Spaghetti Squash Casserole...........
For those of you who like squash, here is a yummy one!
You can serve it with whatever you like.........
1 medium spaghetti suash (about 8 inches)
1 cup of water
1 tablespoon butter or margarine
1 cup chopped onions
2 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
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, diced
1 cup (8 ounces) ricotta or cottage cheese
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup minced fresh parsley
1 cup dry bread crumbs
1/4 cup grated parmasan cheese
Slice the suash in half lengthwise; remove and discard the seeds. Place squash cut side down in a baking dish. Bake at 350 for 45-60 minutes or until easily pierced with a fork (the shell). Meanwhile, melt butter in a skillet. Saute onion, garlic, mushrooms, herbs and seasonings until onion is translucent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside. When squash is cool enough to handle, use a fork to separate into strands. Combine squash, tomatoe mixture, ricotta, mozzarella, parsley and crumbs. Pour into a greased 2-quart casserole. Sprinkle with parmesan cheese. Bake, uncovered, at 375 for 40 minutes or until heated through and top is golden brown.
Makes 6 servings.
Hope you like!!!!!!![]()
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You can serve it with whatever you like.........
1 medium spaghetti suash (about 8 inches)
1 cup of water
1 tablespoon butter or margarine
1 cup chopped onions
2 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
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, diced
1 cup (8 ounces) ricotta or cottage cheese
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup minced fresh parsley
1 cup dry bread crumbs
1/4 cup grated parmasan cheese
Slice the suash in half lengthwise; remove and discard the seeds. Place squash cut side down in a baking dish. Bake at 350 for 45-60 minutes or until easily pierced with a fork (the shell). Meanwhile, melt butter in a skillet. Saute onion, garlic, mushrooms, herbs and seasonings until onion is translucent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside. When squash is cool enough to handle, use a fork to separate into strands. Combine squash, tomatoe mixture, ricotta, mozzarella, parsley and crumbs. Pour into a greased 2-quart casserole. Sprinkle with parmesan cheese. Bake, uncovered, at 375 for 40 minutes or until heated through and top is golden brown.
Makes 6 servings.
Hope you like!!!!!!
