Low-Fat Spaghetti Squash Casserole

Total Time
Prep 1 hr
Cook 1 hr

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.

Ingredients Nutrition


  1. Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
  2. Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
  3. 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.
  4. In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
  5. Add the sauteed veggies and combine.
  6. Add the spaghetti squash, folding it into the mixture.
  7. Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
  8. romano cheese and breadcrumbs on top. (You can add more parsley for color.).
  9. Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.
Most Helpful

Oh, forgot to ad we used lowest cottage cheese and Panco breadcrumbs. Other then that we followed the recipe! Great for kids and meat eaters who want to eat better!

Jaki March 05, 2011

OOOH this was soooo good! I loved it, so did my husband. He's not always fond of my vegetarian offerings but he ate seconds and thirds and maybe even fourths of this. I had to fight him for some of the leftovers. So yummy! Thanks a bunch for sharing this!

GreenzBeanz April 01, 2010