Total Time
1hr
Prep 30 mins
Cook 30 mins

Makes a nice savoury dish that is great for a harvest dinner.

Ingredients Nutrition

Directions

  1. Preheat oven to 400F.
  2. Coat a baking sheet with cooking spray.
  3. Place the squash, cut side down, on the sheet.
  4. Bake for 30 minutes or until tender when pierced with a sharp knife.
  5. Allow to cool slightly.
  6. With a fork, scrape the squash strands into a large bowl.
  7. Meanwhile, warm the oil in a medium skillet set over medium heat.
  8. Add the onion, garlic and basil.
  9. Cook for 4-5 minutes or until the onion is soft.
  10. Add the tomatoes.
  11. Cook for 3 to 4 minutes, or until the mixture is dry.
  12. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture.
  13. Stir well to mix all ingredients.
  14. Spray a 9x13 baking dish with cooking spray.
  15. Pour mixture into prepared dish.
  16. Sprinkle with the Parmesan cheese and bread crumbs.
  17. Bake for 30 minutes or until bubbly and heated through.
Most Helpful

4 5

This was a really delicious and simple recipe. I am a novice with squash so wanted something easy to make for my first go round.
I had to microwave my squash for about 5 minutes beforehand to get it soft enough to cut lengthwise, but other than that, it was pretty simple!
I also forgot the basil and it was still delicious!

4 5

I really enjoyed this recipe. I usually just nuke spag squash and add butter/parm cheese/garlic salt. I pretty much followed the recipe as stated except for a couple of things. 1. I nuked the squash(used another posters idea of microwaving for 1-2 mins to soften skin 1st before splitting MUCH APPRECIATED IDEA)2. added sundried tomatoes 3. used an 8x8 pan. The only thing I would change is probably adding some broccoli/cauliflower/extra sundried tom's(only used 1 or 2) My DH didn't care for it (he doesn't really like casseroles)but my 2 year old DS liked it

3 5

Just way too bland for our tastes Next time, more tomato, more onion, more garlic!