Spaghetti Squash Casserole Bake Servings: 6 / Total Time: 1:30 mins
• 1 medium spaghetti squash (about 8 inches)
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 medium tomatoes, chopped
• 1 cup dry bread crumbs
• 1 cup ricotta cheese
• 1/4 cup minced fresh parsley
• 1/4 cup grated Parmesan cheese
Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes.
Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley.
Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.
Spaghetti Squash Casserole Bake Recipe photo by Taste of Home