• 2 1/2 lb spaghetti squash
  • 2 T. vegetable oil
  • 1 large onion, chopped
  • 1/2 lb mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • salt and pepper to taste
  • 2 tomatoes, chopped
  • 1 c. cottage cheese
  • 1 c. mozzarella cheese, shredded
  • 1 tsp. parsley
  • 1 tsp. dried basil
  • 1 c. bread crumbs
  • 1/2 c. grated parmesan cheese

Carefully cut squash in half lengthwise, and scoop out seeds.  Arrange halves, cut side down, on a greased cookie sheet and bake 45 minutes or until soft.  Using a fork, scoop out spaghetti strands.  Heat vegetable oil in large skillet and add onion, mushrooms, garlic, oregano, salt and pepper.  Saute 4 minutes. Add tomatoes and cook, uncovered on high heat until most of liquid has evaporated.  Remove from heat.  Stir in spaghetti strands, cottage cheese, mozzarella, parsley basil and bread crumbs.  Put in a greased 2 qt casserole.  sprinkle Parmesan on top.  Bake at 375 degrees for 40 minutes.

From the Practical Produce Cookbook

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