Cheesy Spaghetti Squash with Tomatoes
- Number of Servings: 5
Ingredients
Directions
1 large spaghetti squash8 oz. fat free cottage cheese1/2 cup shredded cheddar cheese1/2 cup reduced fat shredded mozzarella1/2 cup grape tomatoes, sliced
Preheat oven to 400 degrees.
Microwave spaghetti squash 3-4 minutes or until soft enough to cut in half. Remove seeds. Place flesh-side down in a large dish prepared with a layer of water. Bake for approximately 30 minutes, until tender.
Let squash cool, then scoop out flesh. Strain well. Combine squash, cottage cheese, cheddar cheese, and mozzarella. Gently mix in tomatoes.
Spray a 9x13 dish with cooking spray. Spread squash mixture into dish. If desired, sprinkle with parmesan cheese. Bake approximately 30 minute, or until bubbling.
Serving Size: Makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user FIDDLINGJENNIE.
Microwave spaghetti squash 3-4 minutes or until soft enough to cut in half. Remove seeds. Place flesh-side down in a large dish prepared with a layer of water. Bake for approximately 30 minutes, until tender.
Let squash cool, then scoop out flesh. Strain well. Combine squash, cottage cheese, cheddar cheese, and mozzarella. Gently mix in tomatoes.
Spray a 9x13 dish with cooking spray. Spread squash mixture into dish. If desired, sprinkle with parmesan cheese. Bake approximately 30 minute, or until bubbling.
Serving Size: Makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user FIDDLINGJENNIE.
Nutritional Info Amount Per Serving
- Calories: 126.9
- Total Fat: 4.6 g
- Cholesterol: 14.0 mg
- Sodium: 289.9 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.2 g
- Protein: 9.4 g
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