Spaghetti Squash Casserole

What do you do with all this squash? I get this question a lot in the fall, when customers come out to the farm and are surrounded by pumpkins, gourds and squash everywhere they look.

This is one of my favorite recipes for spaghetti squash. It’s a great main dish, especially for those seeking vegetarian dishes. If meat is an essential part of your meal plan, this casserole would also be delicious with a 1/2 lb. of browned pork sausage added in.

Prepare your squash

The first step to this recipe is baking the spaghetti squash. Wash the squash, then use a large knife to cut it in half lengthwise. Scoop out the seeds and place, cut-side down, on an oiled cookie or baking sheet. Bake at 375 degrees for 30 to 40 minutes, or until it is soft and can be pierced by a fork. Remove it from the oven, and flip the squash over so the cut side is up. Let it cool for about 10 minutes. Then use a fork to remove the squash flesh. It will be stringy, like noodles. Place in a large bowl and set aside until the rest of the ingredients are ready.

Prepare other ingredients

While the squash is baking, get your other items ready. You will need:

• 1 onion, chopped

• 2 cloves garlic, minced

• 1/2 lb. fresh mushrooms, sliced

• 2 medium tomatoes, chopped

• 1 cup cheese (ricotta, feta, and cottage cheese all will work)

• 1 cup grated mozzarella cheese

• 1 cup bread crumbs

• 1 teaspoon basil

• 1/2 teaspoon oregano

• 1/2 teaspoon each of salt and pepper

• 2 Tablespoons butter

• 2 Tablespoons Parmesan cheese

In a skillet, heat butter and cook onions, garlic and mushrooms with the herbs, salt and pepper. After about 5 minutes, add the tomatoes. Continue to simmer until the juice cooks down. Remove from heat and stir the mixture into the squash, along with the rest of the ingredients, except the Parmesan. Place in an oiled, 2 quart casserole dish, and sprinkle the Parmesan cheese on the top. Bake at 375 degrees for 35 minutes.