Spaghetti Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 spaghetti squash, halved lengthwise and seeds removed1 tablespoon vegetable oil1 small onion, chopped2 cloves garlic, chopped1 teaspoon dried basil2 plum tomatoes, chopped1 cup (8 oz) 1% cottage cheese1/2 cup (2 ounces) shredded low-fat mozzarella cheese1/4 cup chopped parsley1/4 teaspoon salt1/4 cup (1 ounce) grated Parmesan cheese3 tablespoons seasoned dry bread crumbs
Preheat oven to 400.
Coat a 9x13 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.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSHUSKEY.
Coat a 9x13 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.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSHUSKEY.
Nutritional Info Amount Per Serving
- Calories: 169.0
- Total Fat: 7.0 g
- Cholesterol: 5.2 mg
- Sodium: 392.7 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.7 g
- Protein: 11.4 g
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