Low-Fat Spaghetti Squash Casserole

Ingredients

• 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
• 1/2 cup romano cheese, grated, divided
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, torn
• 1 tablespoon fine seasoned breadcrumbs
• parsley (to garnish)

Directions

1. 1

   Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).

2. 2

   Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.

3. 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. 4

   In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.

5. 5

   Add the sauteed veggies and combine.

6. 6

   Add the spaghetti squash, folding it into the mixture.

7. 7

   Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.

8. 8

   Sprinkle the remaining 1/4 cup romano cheese and breadcrumbs on top. (You can add more parsley for color.).

9. 9

   Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.