Spaghetti Squash Casserole (4 PTS)

Serves: 6 people

Recipe Ingredients

3 lbs	1362g / 48oz	Spaghetti squash - halved lengthwise an
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (small)
2		Garlic - chopped
1 teaspoon	5ml	Dried basil
2		Plum tomatoes - chopped
1 cup	146g / 5.1oz	Fat-free cottage cheese - (8 ounces)
1/2 cup	73g / 2.6oz	Lowfat Mozzarella cheese - shredded (2 ounces)
1/4 cup	36g / 1.3oz	Chopped parsley
1/4 teaspoon	1.3ml	Salt
1/4 cup	36g / 1.3oz	Grated Parmesan cheese - (1 ounce)
3 tablespoons	45ml	Bread crumbs - seasoned

Preheat the oven to 400ºF. Coat a 13" ¿ 9" baking dish and a baking sheet

with nonstick spray. Place the squash, cut side down, on the sheet. Bake

for 30 minutes, or until tender when pierced with a sharp knife. 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 to 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 to mix. Pour into the prepared baking

dish. Sprinkle with the Parmesan and bread crumbs.

Bake for 30 minutes, or until bubbly and heated through.

*Spaghetti squash can also be cooked in the microwave oven. Pierce the

squash in several places with a knife. Place on a microwaveable plate and

cover loosely with a piece of plastic wrap. Microwave on high power for 20

minutes, turning twice, or until tender when pierced with a knife. Remove

and allow to stand for 5 minutes to cool. Carefully cut the squash in

halve lengthwise. Scoop out and discard the seeds and pulp. With a fork,

scrape the squash strands into a large bowl.

Source:
The New Classics Cookbook - Copyright: - 1999 by Rodale Press, Inc. - T(Hands-On Time): - 0:15

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