SPAGHETTI SQUASH CASSEROLE

SPAGHETTI SQUASH CASSEROLE 1 medium spaghetti squash (about 8 inches) 1 cup water 1 tablespoon butter 1 cup chopped onion 2 garlic cloves, minced 1⁄2 lb fresh mushrooms, sliced (optional) 2 fresh tomatoes, chopped 1 teaspoon dried basil 1⁄2 teaspoon dried oregano 1⁄4 teaspoon dried thyme 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1 cup cottage cheese 1 cup shredded mozzarella cheese 1⁄4 cup finely chopped parsley 1 cup dry breadcrumbs 1⁄4 cup grated parmesan cheese Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork. Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; sauté until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside. Scoop out the squash, separating strands with a fork. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 375° for 40 minutes or until heated through and top is golden brown.