Spaghetti Squash Casserole

Spaghetti Squash Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 150.1
  • Total Fat: 5.9 g
  • Cholesterol: 10.2 mg
  • Sodium: 411.6 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.4 g

View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
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Number of Servings: 6


    1 Spaghetti Squash, halve lengthwise and seeds removed
    1 tbs olive oil
    1 small onion, chopped
    2 cloves garlic, chopped
    1 tsp dried basil
    2 plum tomatoes, chopped
    1 cup (8 oz.) 1% cottage cheese
    1/2 cup (2 oz) shredded low-fat mozzarella cheese
    1/4 cup chopped parsley
    1/4 tsp salt
    1/4 cup (1 oz) grated Parmesan cheese
    3 tbs seasoned dry bread crumbs


Preheat the oven to 400

Coat a 13" x 9" 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

Number of Servings: 6

Recipe submitted by SparkPeople user MOMOFFUZZIES.

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