Provider Farm

From our fields, for your family

Spaghetti squash casserole

  • 1 spaghetti squash
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 fresh tomatoes, chopped
  • 1/2 pound mushrooms, sliced
  • 1 cup cottage or ricotta cheese
  • 1 cup grated mozzarella
  • parmesan for topping
  • 1 cup fine bread crumbs
  • oregano, parsley, basil, thyme, and other herbs to taste
  • salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Halve the squash and scoop out seeds. Bake face down on oiled sheet until it is easily pierced by a
fork, about 30 min. Let stand until cool enough to handle, then scoop out pulp and place in large bowl.
3. Meanwhile, heat butter and sauté onions, garlic, and mushrooms with herbs, salt and pepper. When
onions are soft, add tomatoes and continue to cook until most of the liquid evaporates.
4. Stir this mixture into squash pulp with remaining ingredients except parmesan.
5. Spread into buttered 2-quart casserole. Top with parmesan.
6. Bake uncovered, 30-40 minutes. Makes 4-6 servings.

Moosewood Cookbook by Mollie Katzen