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Nutrition Facts
Serving Size 1 (143g) Recipe makes 6 servings
Calories 140
Calories from Fat 61		(43%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 448mg		18%
Potassium 199mg		5%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 0.7g	2%
	Sugars 1.6g
Protein 10.1g		20%
detailed view... how is this calculated?

Spaghetti Squash Casserole

Recipe #87215 | 1 hour | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Veggie Carrie H.
Mar 21, 2004

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

SERVES 6 (change servings and units)

Ingredients

1 spaghetti squash, halved lengthwise
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup low fat cottage cheese
1/2 cup mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup grated parmesan cheese
3 tablespoons seasoned bread crumbs

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.

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Featured Reviews for This Recipe

From: Elisa72

On Jul 22, 2008

6 thumbs up on this one! The cheeses gave complexity to the dish without overpowering the more subtle flavor of the spaghetti sauce. We'll definitely be making this again!

0 people found this review helpful

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From: Sari #2

On Jan 25, 2008

awesome recipe!!!! we really enjoyed the flavors and was a big hit with my family. this is comfort food that's not heavy like pasta but full of taste!!! thank you so much for sharing!

1 person found this review helpful

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From: Kozmic Blues

On Apr 10, 2007

This was delicious! I am so pleased because this was the first time I've experimented with spaghetti squash as a possible low card substitute for pasta and we loved it. I baked the spaghetti squash in the oven with salt, pepper and thinly sliced garlic cloves with a little drizzle of olive oil. This recipe has inspired me to experiment more with this versatile vegetable!

3 people found this review helpful

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From: ceyanne

On Nov 1, 2007

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

2 people found this review helpful

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