Spaghetti Squash Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Makes a nice savoury dish that is great for a harvest dinner. Ingredients:
1 spaghetti squash, halved lengthwise |
1 tablespoon vegetable oil |
1 small onion, chopped |
2 cloves garlic, minced |
1 teaspoon dried basil |
2 plum tomatoes, chopped |
1 cup low fat cottage cheese |
1/2 cup mozzarella cheese |
1/4 cup chopped parsley |
1/4 teaspoon salt |
1/4 cup grated parmesan cheese |
3 tablespoons seasoned bread crumbs |
Directions:
1. Preheat oven to 400F.
2. Coat a baking sheet with cooking spray.
3. Place the squash, cut side down, on the sheet.
4. Bake for 30 minutes or until tender when pierced with a sharp knife.
5. Allow to cool slightly.
6. With a fork, scrape the squash strands into a large bowl.
7. Meanwhile, warm the oil in a medium skillet set over medium heat.
8. Add the onion, garlic and basil.
9. Cook for 4-5 minutes or until the onion is soft.
10. Add the tomatoes.
11. Cook for 3 to 4 minutes, or until the mixture is dry.
12. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture.
13. Stir well to mix all ingredients.
14. Spray a 9x13 baking dish with cooking spray.
15. Pour mixture into prepared dish.
16. Sprinkle with the Parmesan cheese and bread crumbs.
17. Bake for 30 minutes or until bubbly and heated through.
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