Spaghetti Squash Casserole (Moosewood) with Lentils
Recipe By : from Judy's Moosewood Cafe Cookbook
Serving Size : 8 Preparation Time :1:30
Categories : Spaghetti Squash Favorites
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
- Cook and strand an 8-inch squash.
- Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add
herbs, chopped tomatoes. Cook until most of the liquid evaporates.
- Combine and pour into buttered 2-quart casserole. Top with lots of grated
parmesan. Bake 375 F about 40 minutes.
from Judy after dinner at her house. The crumbs were tossed with the other
ingredients.
Variation **** toss with undiluted Progresso Lentil Soup and add fresh cilantro
