Friday, October 26, 2007

spaghetti squash recipe

Spaghetti Squash Casserole from
Moosewood Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash -- cooked and scooped
1 cup chopped onion
2 cloves garlic -- crushed
2 medium fresh tomatoes -- chopped
1/2 pound sliced mushrooms
1/2 teaspoon oregano
salt and pepper
butter for saute
1 cup cottage cheese
or ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh parsley -- chopped
1 teaspoon basil
pinch thyme
1 cup fine dry breadcrumbs
parmesan cheese -- garnish
- cut spaghetti squash in half, scoop out seeds and cook in the oven on a cooking sheet at 375 for about 30 min. or until soft
- Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add
herbs, chopped tomatoes. Cook until most of the liquid evaporates.
- scoop squash insides into a large bowl, combine with the rest of the ingredients except for cheese.
- pour into buttered 2-quart casserole. Top with lots of grated
parmesan. Bake until cheese melts.

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