Italian Spaghetti Squash Casserole

~3 lbs. spaghetti squash, halved lengthwise

1 tablespoon vegetable oil

1 sm. Onion, chopped

2 cloves garlic, chopped

1 tsp dried basil

2 plum tomatoes, chopped (or 1 can diced tomatoes, drained)

1 cup lowfat ricotta cheese (8 oz.)

½ cup mozzarella cheese, shredded (2 oz.)

¼ cup chopped parsley

¼ teaspoon salt

¼ cup grated Parmesan cheese (1 oz)

3 tablespoons seasoned bread crumbs

Preheat oven to 400.  Coat a 13 x 9 baking dish and a baking sheet with nonstick spray.  Place the squash, cut side down, on the sheet.  Bake for 30 min, or until just tender when pierced with a sharp knife.  (Don’t overcook!)  With a fork, scrape the squash strands into a large bowl.

Meanwhile, warm the oil in a medium skillet over medium heat.  Add the onion, garlic and basil.   Cook for 3-4 min., or until the onion is soft.  Add the tomatoes.  Cook for 3-4 min, or until the mixture is dry.

To the bowl with the squash, add the ricotta, mozzarella, parsley, salt and the onion mixture.  Stir to mix.  Pour into the prepared baking dish.  Sprinkle with the Parmesan and bread crumbs.

Bake for 30 min., or until bubbly and heated through.