Angela's Spaghetti Squash Bake

Spaghetti Squash, 10 cup (remove)
Stewed Tomatoes, 3.5 cup (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
**Kraft Fat Free Shredded Mozzarella Cheese, 1 cup (remove)
Kraft Reduced Fat Parmesan Cheese (grated) -(2 tsp), 16 tsp (remove)
*Albertson's Low Fat Cottage Cheese (1%), 1 cup (remove)
Egg substitute, liquid (Egg Beaters), .25 cup (remove)
Ground Beef (extra lean), 1 unit, cooked (yield from 1 lb raw m (remove)
italian spices
4 garlic cloves, minced

Heat oven to 350. Slice spaghetti squash in half and place cut side down on cooking sheet sprayed with cooking spray. Bake 30 minutes or until tender. Remove from oven and scrape squash into a large bowl.

While Cook meat on stovetop along with onions, minced garlic and peppers. When meat is cooked through add the italian seasoning and stewed tomatoes. Simmer for 10 minutes. Add the squash and simmer for another 10 minutes. While squash mixture cooks, mix egg sub and cottage cheese together (can sub ricotta for cottage cheese if you wish). Spray a large dish with cooking spray. Place 1/2 squash mixture in dish. Spread cottage cheese mixture over the top. spoon on rest of squash mixture. Sprinkle with parm and then mozzerella. Bake at 350 for 30 minutes.

Makes 8 servings at 274 calories per serving.

Number of Servings: 8

Recipe submitted by SparkPeople user ANGELATB.