Low-fat Spaghetti Squash Casserole

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 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)

Recipe

• 1 cook the squash following one of the methods found at how to cook spaghetti squash "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.