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Wild Roots Farm
Amy and Wes Gillingham
669 Cattail Road
Livingston Manor, NY 12758
845.439.4799
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.
- 1 spaghetti squash
- 1 cup chopped onion
- 2 medium cloves crushed garlic
- 2 fresh tomatoes (medium-size)
- ½ lb. fresh, sliced mushrooms (baby bella recommended)
- ½ tsp. oregano
- salt and pepper
- 1 cup cottage or ricotta cheese
- 1 cup grated mozzarella
- ¼ cup freshly chopped parsley
- 1 tsp. basil
- dash of thyme
- 1 cup fine bread crumbs
- butter for sauté
- Parmesan (generous amount for topping)
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.