3 pounds spaghetti squash, halved lengthwise and seeded
3 cups of mozzarella
2 tbsp olive oil
1 medium onion, chopped
1 cup sliced mushrooms
1 bunch of greens
1 tsp dried basil
3/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
6 slices bread, cubed
Preheat oven to 400 degrees. Lightly grease casserole dish.
Cook squash in microwave, skin-side up in 1/2 in. of water for about 10 minutes. Shred squash when cooled. Mix with 2 cups mozzarella. Press into bottom of casserole dish. Season with garlic powder. Set aside.
Heat 2 tbsp of oil in a skillet over medium heat. Saute the greens, onions, mushrooms, and basil until tender.
Stir sauteed veggie mixture and sour cream together. Layer over the squash. Top with Parmesan cheese, remaining cup of mozzarella and bread cubes.
Bake for 15 minutes until top is lightly browned and toasted.