SQUASH WITH LOTS OF CHEESE ENJOY DAN:

                   SPAGHETTI SQUASH CASSEROLE by CHEF DAN:

Serves 6 (cooked in a Flameware casserole dish from Robbie@CookonClay.com)

 

INGREDIENTS:

 

1 large Spaghetti Squash

1 onion, chopped

2 garlic cloves, minced

2 tomatoes

1-cup fresh mushrooms, sliced

1/4-cup egg beaters

1 cup reduced fat Ricotta cheese

1/4-cup parmesan cheese

2-cups part-skim crumbled mozzarella cheese

1 teaspoon EACH dried oregano, basil, and thyme

1 jar marinara sauce

 

DIRECTIONS:     (pre-heat oven to 375-400-350 degrees)

 

1.    Slice the squash in half lengthwise and scoop out the seeds.

2.    Bake squash face down, on a cookie sheet at 375 degrees, for 30-40 minutes.

3.    When cool scoop out the insides.

4.    While the squash bakes, sauté the onions, mushrooms and garlic, 4-5 minutes.

5.    Add tomatoes 1-cup marinara sauce and spices and sauté 1 minute.

6.    Place squash in a Flameware casserole dish,

7.    Add onion mixture and mix will.

8.    Bake at 400 digress for 20 minutes.

9.     In a bowl mix Ricotta and egg until light and fluffy.

10. Stir in 1 cup mozzarella and parmesan cheese, and spread cheese, egg mixture on top of squash.

11. Spread the remaining marinara sauce over the squash layer.

12. Sprinkle top with 1 cup mozzarella.

13. Lower temperature to 350 degrees.

14. Bake uncovered, until bubbly, another 30-40 minutes.

15. Cut into 6 squares and serve hot.

 

            ENJOY DAN:                      BON-APPETITE!!