Ingredients
-
1
-
2
-
1
-
2
-
1/2
-
1
-
1/2
-
1/4
-
-
2
-
1
-
1
-
1/4
-
1
-
1/4 - 1/3
Directions
Spaghetti Squash Casserole, This recipe comes from a country cookbook and is a fantastic squash recipe, I make it quite often in the fall season when I have lots if leftover squash from summers crop, if you are a lover of spaghetti squash, then you will love this recipe! cooking time does not include cooking the squash , I’m gonna give this a try sans breadcrumbs b/c it does sound really good So how long did folks cook the tomato/mushroom mixture? Thanks!, I don’t know what happened but this was one of the worst things I have EVER cooked!! It was sloppy wet and disgusting I cooked it longer to try and firm it up and it stayed wet I threw the whole thing out!! Total waste of ingredients!
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Steps
|
1
Done
|
Set Oven to 375f. |
|
2
Done
|
Grease a 2-Quart Baking Dish. |
|
3
Done
|
Slice the Squash in Half Lengthwise; Remove and Discard the Seeds. |
|
4
Done
|
Place Squash Cut Side Down in a Baking Dish. |
|
5
Done
|
Bake at 350f For 45-50 Minutes, or Until Easily Pierced With a Fork. |
|
6
Done
|
Meanwhile Melt Butter in a Skillet. |
|
7
Done
|
Saut Mushrooms, Onion, Garlic, Herbs and Seasonings Until Onion Is Translucent. |
|
8
Done
|
Add the Tomatoes; Cook Until Most of the Liquid Is Evaporated; Set Aside. |
|
9
Done
|
When Squash Is Cool Enough to Handle, Use a Fork to Separate Into Strands. |
|
10
Done
|
Combine Squash, Tomato Mixture, Ricotta, Mozzarella Cheese, Parsley and Crumbs. |
|
11
Done
|
Pour Into Greased Dish. |
|
12
Done
|
Sprinkle With Parmesan Cheese. |
|
13
Done
|
Bake Uncovered at 375f For 40 Minutes, or Until Heated Through, and Top Is Golden Brown. |
