| 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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