1. Slice squash in half lengthwise and scoop out seeds. 2. Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork. 3. Cool until ready to be handled. 4. Scoop out the insides gently with a fork which will form into spaghetti strands. 5. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. 6. When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated. 7. Combine the ingredients. 8. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven. ---------------------------------------------------------------------------
Nutrition
Ingredients
