Squash Spaghetti in a Cheesy Herb Sauce

Name: Squash Spaghetti in a Cheesy Herb Sauce Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 2 tbsp Extra Virgin Olive Oil; 56 grams Shallots (2 shallots diced); 1 tsp Thyme fresh (thyme leaves finely diced); 1 tsp Rosemary (leaves finely diced); .25 cup Parsley (fresh chopped); .125 cup 1% low fat cottage cheese (2 tbsp low fat cottage cheese); 6 cups Spaghetti Squash (1 medium spaghetti squash); ** note. I calculated 6 cups from a site that stated that a four pound squash will yield about 5 cups); salt and pepper to taste (this is not calculated in the nutritional information)

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 4

Ingredients

2 tbsp Extra Virgin Olive Oil 56 grams Shallots (2 shallots, diced)1 tsp Thyme, fresh (thyme leaves finely diced)1 tsp Rosemary (leaves, finely diced).25 cup Parsley (fresh, chopped).125 cup 1% low fat cottage cheese (2 tbsp low fat cottage cheese)6 cups Spaghetti Squash (1 medium spaghetti squash)** note. I calculated 6 cups from a site that stated that a four pound squash will yield about 5 cups)salt and pepper to taste (this is not calculated in the nutritional information)

Directions

Preheat oven to 375 degrees. With a fork or sharp pointed knife, prick around the entire squash. Place the squash on a rimmed baking sheet and roast for 1 � hours until tender, turning it half way through. Remove from the oven and allow it to cool. Then cut it lengthwise, split the two halves apart and scoop out all of the seeds. Using a fork, scrape out the stringy flesh and remove the strands (the spaghetti) into a bowl and set aside.

Heat the oil on medium heat in a large skillet. Add the garlic and shallots and saut� until soft, about 6 minutes. Stir in the thyme and rosemary and cook for another 1 minute. Add the squash spaghetti and the cottage cheese and toss to combine well and until heated. Remove to a serving bowl, toss in the seasonings and parsley and serve.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user 4LMHJCR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 139.6
Total Fat: 7.8 g
Cholesterol: 1.3 mg
Sodium: 73.8 mg
Total Carbs: 18.0 g
Dietary Fiber: 3.4 g
Protein: 2.8 g

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