Spaghetti Squash Casserole Bake Recipe

TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 6 servings

Ingredients

• 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
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 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

Directions

1. Slice 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° for 20-30 minutes or until easily pierced with a fork.
2. Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
3. Scoop out the squash, separating strands with a fork. Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
4. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown. Yield: 6 servings.

Nutritional Facts
3/4 cup equals 263 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 528 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein.