1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs
Instructions
Preheat the oven to 400
Coat a 13 inch x 9 inch baking dish and a baking
sheet with nonstick spray. Place the squash, cut
side down, on the sheet. Bake for 30 minutes, or
until tender when pierced with a sharp knife. With
a fork, scrape the squash strands into a large
bowl.
Meanwhile, warm the oil in a medium skillet set
over medium heat. Add 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 dry.
To the bowl with the squash, add the cottage
cheese, 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 minutes, or until bubbly and heated
through.
Originally Submitted
1/31/2014
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