Low-Fat Spaghetti Squash Casserole

Recipe by Maureenie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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