Spaghetti Squash, Tomato, Mushroom & Cheese Casserole

• spaghetti squash (8-inch)↗1
• onion, chopped↗1 cup
• garlic cloves, crushed↗2
• medium fresh tomatoes↗2
• mushroom, sliced↗1⁄2 lb
• salt & pepper
• cottage cheese or 1 cup ricotta cheese↗1 cup
• mozzarella cheese, grated↗1 cup
• parsley, chopped↗1⁄4 cup
• basil↗1 teaspoon
• thyme↗1 dash
• fine breadcrumbs↗1 cup
• butter (for saute)↗
• parmesan cheese↗

Step-by-step instructions

1. 1

   Slice squash in half lengthwise and scoop out seeds.

2. 2

   Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.

3. 3

   Cool until ready to be handled.

4. 4

   Scoop out the insides gently with a fork which will form into spaghetti strands.

5. 5

   While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.

6. 6

   When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.

7. 7

   Combine the ingredients.

8. 8

   Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.