Yes I said it! A guilt free casserole!!! I found this recipe on the web yesterday because I was CRAVING a warm, filling, gooey casserole. It is freezing in Greenville and I could not get the chicken casserole out of my mind, but I was feeling extremely guilty because I have eaten so poorly lately. After searching many sites I found this awesome recipe for a Spaghetti Squash Casserole. I was a little skeptical at first, but I made this last night and I will definitely be making it again. It would make a great side to a holiday dinner, but it did it’s job of filling me up and I didn’t feel bad when I went back for seconds or snuck forkfuls off of Will’s plate = )
- 1 medium spaghetti squash (about 8 inches)
- 1 cup water
- 1 tablespoon butter
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/2 pound sliced fresh mushrooms (I used already sliced mshrooms from produce section)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium tomatoes, diced
- 1 cup ricotta cheese
- 1/4 cup minced fresh parsley (I used 1/2-1 tsp dried parsley)
- 1 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork. (Next time I will bake like I do for normal spaghetti squash).
Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; saute until onion is tender. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
Scoop out the squash, separating strands with a fork. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese.
Pour into a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown.