Spaghetti squash
Ingredients:
| 1 8-inch | Spaghetti squash |
| 1 c. | Chopped onion |
| 2 | Medium cloves crushed garlic |
| 2 | Fresh tomatoes (medium-sized) |
| ½ lb. | Fresh, sliced mushrooms |
| ½ tsp. | Oregano |
| To taste | Salt and pepper |
| 1 c. | Cottage cheese or ricotta cheese |
| 1 c. | Grated mozzarella |
| ¼ c. | Freshly-chopped parsley |
| 1 tsp. | Basil |
| Dash | Thyme |
| 1 c. | Fine bread crumbs |
| For sauté | Butter |
| To top | Parmesan |
Instructions:
- Preheat oven to 375°.
- Slice the squash in half lenghtwise and scoop out the seeds. Bake it, face-down, on a buttered tray at 375° for about 30 minutes, or until easily pierced by a fork. Cool until handleable. Scoop out insides.
- While the squash bakes, sauté the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly-chopped tomatoes. Cook until most of the liquid evaporates.
- Combine all ingredients. Pour into buttered 2-quart casserole. Top with lots of grated parmesan. Bake at 375°, uncovered, about 40 minutes.
Source : Moosewood cookbook
