Spaghetti Squash Casserole
Cooked pulp from 1 spaghetti squash
2 tablespoons butter
1 cup chopped onion
2 medium cloves garlic, minced
1/2 pound fresh sliced mushrooms
1/2 teaspoon oregano
1 teaspoon basil
Dash of thyme
Salt and pepper, to taste
2 medium tomatoes, chopped
1 cup cottage or ricotta cheese
1 cup grated mozzarella cheese
1 cup fine bread crumbs
1/4 cup chopped fresh parsley
Parmesan cheese
Preheat oven to 375 degrees F. In a sauté pan, heat butter and cook onions, garlic and mushrooms. Add herbs, salt and pepper. When onions are soft, add tomatoes and cook until most of the liquid evaporates. Stir mixture into squash pulp along with all the remaining ingredients, except the Parmesan. Spread into buttered 2-quart casserole. Top with Parmesan cheese. Bake uncovered, 30 to 40 minutes.
Serves 4 to 6.
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.