Spaghetti Squash Casserole
1 whole , Spaghetti Squash
1 cup(s) , Onion Chopped
2 large , Garlic Cloves Chopped
2 medium , Tomatoes
1/2 pound(s) , Mushrooms Sliced
0 to taste , Salt and Pepper
1 cup(s) , Cottage Cheese
1 cup(s) , Mozzarella Cheese
1/4 cup(s) , Parsley Chopped
1 teaspoon(s) , Basil
1 pinch , Dried Thyme
1 cup(s) , Fine Breadcrumbs
2 tablespoon(s) , Butter
0 to taste , Parmesan Cheese
Instructions:
Slice squash in half lengthwise and scoop out seeds.
Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork. Cool until ready to be handled. Scoop out the insides gently with a fork which will form into spaghetti strands. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated. Combine all the ingredients. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake at 375 F uncovered about 40 minutes