1 Spaghetti squash; (8")
1 c Onion; chopped
2 cl Garlic; crushed
2 md Tomatoes
1/2 lb Fresh mushrooms; sliced
1/2 ts Oregano
Salt & pepper
1 c Cottage or ricotta cheese
1 c Mozzarella; grated
1/4 c Fresh parsley; chopped
1 ts Basil
1 ds Thyme
1 c Fine bread crumbs
Butter; for saute
Parmesan; for the top
Preparation time: 1-1/2 hours
Also known as "vegetable spaghetti," this summer squash baffles many
people who grow it or buy it, then take it to their kitchens and
wonder what to do next. It is not like zucchini, nor is it like
winter squash. Once baked or boiled, the insides of this strange
vegetable are strand-like: the size and shape of spaghetti, but with
a slightly crunchy, delightful texture. The flavor is buttery and
slightly sweet. You can serve it topped with tomato sauce and cheese,
as you would regular spaghetti (it isn't starchy!)--or, you can build
a casserole.
Preheat oven to 375 F.
Slice the squash in half lengthwise and scoop out the seeds. Bake it,
face-down, on a buttered tray at 375 F for about 30 minutes, or until
easily pierced by a fork. Cool until handleable. Scoop out insides.
While the squash bakes, saute the onions and garlic with salt,
pepper, mushrooms, and herbs. When onions are soft, add
freshly-chopped tomatgoes. Cook until most of the liquid evaporates.
Combine all ingredients. Pour into buttered 2-quart casserole dish.
Top with lots of grated parmesan. Bake at 375 F, uncovered, about
40 minutes.
