- 1 spaghetti squash, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 teaspoons chopped garlic
- 1 teaspoon dried basil
- 6 roma tomatoes, chopped
- 1.5 cups cottage cheese
- 1/2 cup shredded low-fat mozzarella cheese
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
Preheat the oven to 400°F. 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 fork. Scrape the squash strands into a large bowl with a fork. This can be done ahead of time or at the time of preparation. This recipe is also a great use for leftover spaghetti squash.
Heat oil in a 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 tomatoes begin to soften.
Mix squash, cottage cheese, mozzarella, parsley, salt, and the onion mixture. Pour into greased baking dish. Sprinkle with the Parmesan.
Bake for 15-30 minutes, or until bubbly and heated throughout. Baking time will vary based on whether the spaghetti squash was baked ahead and refrigerated. Hot cooked spaghetti squash will take less baking time, closer to 10 minutes.
This recipe makes 8 servings. Each serving contains 158 calories, 6.7 grams of fat, 2.4 grams of saturated fat, 13.6 mg. cholesterol, 14.5 grams of carb, 2.9 grams of fiber, 8 grams of sugar, and 12.4 grams of protein.