Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Spaghetti squash - halved lengthwise an

  2. 1 tablespoon 15ml Vegetable oil

  3. 1 tablespoon 15ml Onion - chopped (small)

  4. 2 Garlic - chopped

  5. 1 teaspoon 5ml Dried basil

  6. 2 Plum tomatoes - chopped

  7. 1 cup 146g / 5.1oz Fat-free cottage cheese - (8 ounces)

  8. 1/2 cup 73g / 2.6oz Lowfat Mozzarella cheese - shredded (2 ounces)

  9. 1/4 cup 36g / 1 1/3oz Chopped parsley

  10. 1/4 teaspoon 1 1/3ml Salt

  11. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese - (1 ounce)

  12. 3 tablespoons 45ml Bread crumbs - seasoned

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400ºF. Coat a 13" ¿ 9" 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. *Spaghetti squash can also be cooked in the microwave oven. Pierce the squash in several places with a knife. Place on a microwaveable plate and cover loosely with a piece of plastic wrap. Microwave on high power for 20 minutes, turning twice, or until tender when pierced with a knife. Remove and allow to stand for 5 minutes to cool. Carefully cut the squash in halve lengthwise. Scoop out and discard the seeds and pulp. With a fork, scrape the squash strands into a large bowl.


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