Ingredients
- 4 pound squash (1 medium spaghetti squash, about 8")
- 1 tablespoon butter
- 1/2 pound fresh mushrooms (sliced)
- 1 large yellow onion (chopped)
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 to 1 teaspoon chili flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces tomatoes (2 medium, chopped)
- 1 cup dry bread crumbs
- 1 cup ricotta cheese
- 1/4 cup minced fresh parsley
- 1/4 cup Parmesan cheese, grated
How to Make
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Step 1: Slice the squash in half lengthwise and scoop out the seeds.
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Step 2: Place squash, cut side down, in a baking dish; add 1/2" water and cover tightly with foil.
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Step 3: Bake at 375F for 20-30 minutes or until easily pierced with a fork or knife.
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Step 4: Melt butter in a large skillet.
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Step 5: Add the mushrooms, onion, garlic, basil, oregano, thyme, pepper flakes and salt & pepper; sauté until onion is tender.
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Step 6: Add tomatoes; cook until most of the liquid has evaporated; set aside.
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Step 7: Scoop out the squash, separating strands with a fork.
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Step 8: Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
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Step 9: Transfer to a greased 2qt baking dish.
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Step 10: Sprinkle with parmesan cheese.
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Step 11: Bake, uncovered, at 375F for 40 minutes or until heated through and top is golden brown.
We hope you enjoy this recipe!
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