Wild Roots Farm
Spaghetti Squash Casserole
This recipe comes from Mollie Katzen's Moosewood Cookbook. It takes about 1.5 hours to prepare, but it is delicious! Makes a great Thanksgiving dinner dish.
Preheat oven to 375º
Slice the squash in half lengthwise and scoop out the seeds. Bake it, face-down, on a buttered tray at 375º for about 30-45 minutes, or until easily pierced by a fork. Cool until handleable. Scoop out insides.
While the squash bakes, sauté the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly-chopped tomatoes. Cook until most of the liquid evaporates.
Combine all ingredients. Pour into buttered 2-quart casserole. Top with lots of grated parmesan. Bake at 375º, uncovered, about 40 minutes.