Fresh Spaghetti Squash Casserole

• 1 medium spaghetti squash (about 8 inches)
• 1 cup water
• 1 tablespoon butter
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/2 lb fresh mushrooms, sliced (optional)
• 2 fresh tomatoes, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cottage cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup finely chopped parsley
• 1 cup dry breadcrumbs
• 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 water and cover tightly with foil. Bake at 375u0b0 for 20-30 minutes or until easily pierced with a fork.
2. Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; saute until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
3. Scoop out the squash, separating strands with a fork.
4. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese.
5. Bake, uncovered at 375u0b0 for 40 minutes or until heated through and top is golden brown.

water, butter, onion, garlic, fresh mushrooms, tomatoes, basil, oregano, thyme, salt, pepper, cottage cheese, mozzarella cheese, parsley, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/fresh-spaghetti-squash-casserole-378461 (may not work)