Spaghetti Squash Casserole

Preheat the oven to 400°F. Coat a 13″ x 9″ baking dish and a rimmed baking sheet with extra virgin olive oil. Rub the cut side of the squash halves with oil and place the squash, cut side down, on the baking sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. Remove from oven. With a fork, scrape the squash strands into a large bowl.

Meanwhile, warm the olive oil in a medium pan over medium heat. Add onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.

Into the bowl with the squash flesh, add the ricotta cheese, cream cheese, half of the mozzarella, the parsley, and the onion mixture. Stir to mix and add salt and pepper to taste. Pour into the prepared baking dish. Top with remaining half of the mozzarella cheese.

In a separate small bowl mix together Parmesan cheese, breadcrumbs, oregano and basil. Sprinkle on top of the casserole.

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