Recipe by Maureenie
Creamy, cheesy goodness of a pasta dish without the starch and a lot less fat. My husband was a big skeptic, but after he tried it, he went back for seconds! I like to make this on the weekend to reheat during the week to cut down on cooking after work. Can be reheated in the oven with a cover and comes out fine. Serve with a green salad or a side vegetable.
- 1 spaghetti squash (3-4 lbs)
- 1 cup onion, chopped
- 4 garlic cloves, minced
- 2 medium fresh tomatoes, chopped
- 8 ounces fresh mushrooms, sliced
- salt & pepper
- 1 dash cayenne
- 1 cup fat-free cottage cheese (can also use non-fat ricotta cheese)
- 1 cup part-skim mozzarella cheese, shredded
- 1⁄3 cup romano cheese, grated, divided
- 1⁄4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, torn
- 1 tablespoon fine seasoned breadcrumbs
- parsley (to garnish)
Directions See How It's Made
- Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
- Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
- Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
- In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
- Add the sauteed veggies and combine.
- Add the spaghetti squash, folding it into the mixture.
- Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
- romano cheese and breadcrumbs on top. (You can add more parsley for color.).
- Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.