Ingredients
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1 spaghetti squash, halved lengthwise
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1 tablespoon vegetable oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 teaspoon dried basil
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2 plum tomatoes, chopped
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1 cup low fat cottage cheese
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1/2 cup mozzarella cheese
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1/4 cup chopped parsley
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1/4 teaspoon salt
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1/4 cup grated parmesan cheese
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3 tablespoons seasoned bread crumbs
Instructions
- Preheat oven to 400F.
- Coat a baking sheet with cooking spray.
- Place the squash, cut side down, on the sheet.
- Bake for 30 minutes or until tender when pierced with a sharp knife.
- Allow to cool slightly.
- With a fork, scrape the squash strands into a large bowl.
- Meanwhile, warm the oil in a medium skillet set over medium heat.
- Add the onion, garlic and basil.
- Cook for 4-5 minutes or until the onion is soft.
- Add the tomatoes.
- Cook for 3 to 4 minutes, or until the mixture is dry.
- To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture.
- Stir well to mix all ingredients.
- Spray a 9x13 baking dish with cooking spray.
- Pour mixture into prepared dish.
- Sprinkle with the Parmesan cheese and bread crumbs.
- Bake for 30 minutes or until bubbly and heated through.