Average Rating: 4.538461TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 6 servings.Ingredients
- 1 medium spaghetti squash (about 8 inches)
- 1 tablespoon butter
- 1/2 pound sliced fresh mushrooms
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 medium tomatoes, chopped
- 1 cup dry bread crumbs
- 1 cup ricotta cheese
- 1/4 cup minced fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- 1. Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes.
- 2. Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
- 3. Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley.
- 4. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.
Nutrition Facts
3/4 cup: 263 calories, 9g fat (5g saturated fat), 24mg cholesterol, 528mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 12g protein.