Spaghetti Squash Casserole

• 1 (8-inch) spaghetti squash
• 1 c. chopped onion
• 2 cloves garlic, crushed
• 2 tomatoes (medium size)
• 1/2 lb. fresh sliced mushrooms
• 1/2 tsp. oregano
• salt and pepper
• 1 c. cottage or Ricotta cheese
• 1 c. grated Mozzarella
• 1/4 c. freshly chopped parsley
• 1 tsp. basil
• dash of thyme
• 1 c. fine bread crumbs
• butter (for saut)
• Parmesan cheese

1. Preheat oven to 375u0b0.
2. Slice squash in half lengthwise and scoop out the seeds.
3. Bake it face down on buttered tray for about 30 minutes or until easily pierced by a fork.
4. Cool.
5. Scoop out insides.
6. While squash bakes, saut the onions and garlic with salt, pepper, mushrooms and herbs.
7. When onions are soft, add chopped tomatoes.
8. Cook until most of the liquid evaporates. Combine all ingredients.
9. Pour into buttered 2-quart casserole. Top with lots of grated Parmesan.
10. Bake, uncovered, about 40 minutes.

onion, garlic, tomatoes, mushrooms, oregano, salt, ricotta cheese, mozzarella, freshly chopped parsley, basil, thyme, bread crumbs, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24459 (may not work)