Ingredients
1 medium spaghetti squash (about 4 pounds)1 tablespoon butter1/2 pound sliced fresh mushrooms1 large onion, chopped2 garlic cloves, minced1 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon pepper2 medium tomatoes, chopped1 cup dry bread crumbs1 cup ricotta cheese1/4 cup minced fresh parsley1/4 cup grated Parmesan cheese
Preparation
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.
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.
Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley.
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.
