Spaghetti Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 407.4
  • Total Fat: 8.6 g
  • Cholesterol: 27.1 mg
  • Sodium: 1,598.7 mg
  • Total Carbs: 58.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 30.1 g

View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
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Number of Servings: 2


    - 1 spaghetti squash
    - 1 c fat free cottage cheese
    - 1/2 c reduced fat shredded mozzeralla
    - 1 c spaghetti sauce
    - Garlic seasoning to taste


I topped mine with some italian grilled chicken, so it was like my version of chicken parmesan. You can add cooked and shredded chicken to your mixture, or whatever you want.


Pre-heat oven to 350 degrees. Spray a small baking pan with cooking spray. I used an 8" round pan, but you can use a 9x9, loaf pan, etc. Cook your spaghetti squash in your preferred method. (I either boil mine or steam it in the microwave.) Once your spaghetti squash is cooked, allow to cool, remove pulp/seeds, and scrape out squash into a bowl. Add cottage cheese, shredded cheese, spaghetti sauce, and garlic powder (if desired), and stir until well blended. Pour mixture into pan, and bake in the oven for 30 minutes until hot and bubbling. Allow to cool for 10 minutes before serving.

Serving Size: Makes 2 half pan servings

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