| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 1 | Spaghetti squash; cooked and scooped | |
| 1 | c | Chopped onion |
| 2 | Cloves garlic; crushed | |
| 2 | md | Fresh tomatoes; chopped |
| 1/2 | lb | Sliced mushrooms |
| 1/2 | ts | Oregano |
| Salt and pepper | ||
| Butter for saute | ||
| 1 | c | Cottage cheese |
| Or ricotta cheese | ||
| 1 | c | Shredded mozzarella cheese |
| 1/4 | c | Fresh parsley; chopped |
| 1 | ts | Basil |
| 1 | pn | Thyme |
| 1 | c | Fine dry breadcrumbs |
| Parmesan cheese; garnish |
INSTRUCTIONS
~ Cook and strand an 8-inch squash. - Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add herbs, chopped tomatoes. Cook until most of the liquid evaporates. - Combine and pour into buttered 2-quart casserole. Top with lots of grated parmesan. Bake 375oF about 40 minutes. from Judy after dinner at her house. The crumbs were tossed with the other ingredients. Variation **** toss with undiluted Progresso Lentil Soup and add fresh cilantro NOTES : from PatHanneman's collection
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