Ingredients:
1 spaghetti squash, halved lengthwise
1 tablespoon vegetable oil
1 small onions, chopped
2 cloves garlic, minced
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup low fat cottage cheese
1/2 cup mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup grated parmesan cheese
3 tablespoons seasoned bread crumbs
Directions:
Preheat oven to 400F.
Coat a baking sheet with cooking spray.
Place the squash, cut side down, on the sheet.
Bake for 30 minutes or until tender when pierced with a sharp knife.
Allow to cool slightly.
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 4-5 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 well to mix all ingredients.
Spray a 9×13 baking dish with cooking spray.
Pour mixture into prepared dish.
Sprinkle with the Parmesan cheese and bread crumbs.
Bake for 30 minutes or until bubbly and heated through.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.