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Nutrition Facts
Serving Size 1 (247g) Recipe makes 6 servings
Calories 296
Calories from Fat 144		(48%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 389mg		16%
Potassium 433mg		12%
Total Carbohydrate 24.5g		8%
	Dietary Fiber 2.3g	9%
	Sugars 4.3g
Protein 15.1g		30%
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Spaghetti Squash Casserole

Recipe #70323 | 1¼ hours | 25 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Sep 3, 2003

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.

SERVES 6 (change servings and units)

Ingredients

1 medium spaghetti squash (about 8 inches)
2 tablespoons butter
1 cup chopped onion
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and pepper
2 medium tomatoes, diced
1 cup ricotta cheese or cottage cheese
1 cup shredded mozzarella cheese
1/4 cup minced fresh parsley
1 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese or romano cheese

Directions

1
Set oven to 375°F.
2
Grease a 2-quart baking dish.
3
Slice the squash in half lengthwise; remove and discard the seeds.
4
Place squash cut side down in a baking dish.
5
Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
6
Meanwhile melt butter in a skillet.
7
Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
8
Add the tomatoes; cook until most of the liquid is evaporated; set aside.
9
When squash is cool enough to handle, use a fork to separate into strands.
10
Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
11
Pour into greased dish.
12
Sprinkle with parmesan cheese.
13
Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.

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Featured Reviews for This Recipe

From: Chef #1449068

On Nov 21, 2009

I just made this for my family and they loved it. I have never cooked spaghetti squash before and I was impressed with the outcome. I would recommend this recipe to everyone.

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From: Annette in Regina

On Sep 7, 2003

Taste is excellent done with fresh garden produce. Easy to assemble although squash took several minutes to bake first.

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From: charlie #5

On Nov 4, 2007

This recipe is in the Moosewood Cookbook. The first 2 times I made it I fell in love. Then quite some time later, I made it again for guests and it was like glue. I, like another reviewer, felt like the breadcrumbs had gummed it up good. I think in future I will try it again and use only a few tablespoons of breadcrumbs to top the casserole with the cheese. I don't understand what I could have done either. However, don't give up on this casserole - it's delicious - just be aware that the breadcrumbs can mess it up for some reason.

3 people found this review helpful

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From: Derf

On Oct 12, 2003

I am sorry to say this did not go over well with us. The taste wasn't bad; it was the texture that was not pleasing. It was like mush; I think where it goes wrong is with the breadcrumbs, I'm not sure what they were supposed to do mixed in with the tomatos etc., but I do know that when added to the mixture it went from quite a nice looking mix to a gluey looking mush. Up to that point I think the casserole looked quite good, except that the squash seemed very fine strands. Ever have that feeling that you wished you hadn't done something?? I did as I was mixing the crumbs in, I even checked to make sure they maybe should have been sprinkled on top, but #11 is very clear to "combine squash, tomato mixture, ricotta, mozza cheese, parsley and crumbs", so I carried on anyway, cooked it and served it. It was not well recieved, sorry I made no changes to the recipe, it just wasn't for us I guess.

3 people found this review helpful

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