Spaghetti Squash Casserole

This year I attempted my hand at growing spaghetti squash.  I have looked through many recipes containing spaghetti squash, but have not found one that I love.  This one was better than most.  I took THIS recipe and adapted it and enjoyed it.

Ingredients

1 spaghetti squash, halved lengthwise and seeds removed 
olive oil
1 small onion, chopped  
2 cloves garlic, chopped or 1 tsp garlic powder
1 teaspoon dried basil  
2 plum tomatoes, chopped or 1 can mild diced Rotel tomatoes
1 cup (8 ounces) ricotta cheese 
1 cup shredded low-fat mozzarella cheese  
1/8 cup chopped parsley  
1/4 teaspoon salt 

1/4 cup (1 ounce) grated parmesan cheese

1/2 cup seasoned dry bread crumbs
1 pound chicken, shredded (optional)
1 packet ranch seasoning mix 

Directions

Preheat oven to 400 degrees.  Cut spaghetti squash in half, wrap each piece in microwave safe plastic wrap.  Microwave each half individually for 4-6 minutes depending on your microwave.  After it has cooled down, with a fork, scrape the squash into a large bowl.  

Meanwhile, saute the 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 not runny.  

To the bowl with the squash, add the ricotta cheese, mozzarella, parsley, salt, chicken, ranch mix, and the onion mixture. Stir to mix. Pour into a 9x13 baking dish. Sprinkle the Parmesan and bread crumbs over the top. 

Bake for about 30 minutes, or until bubbly and heated all the way through.