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Category: Main Dish
Prep Time: Cook Time: Total Time:
From: The New Classics Cookbook
Ingredients
.
1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1 percent cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated parmesan cheese
3 tablespoons seasoned dry bread crumbs
Directions
1.Preheat the oven to 400F. Coat a 13" x 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.*see note
With a fork, scrape the squash strands into a large bowl.
2.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.
3.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.
4.Bake for 30 minutes, or until bubbly and heated through.
Note (I have cut in half and removed seeds and put in glass dish with some water and covered and cooked in microwave until tender, if you want to try this. Sue)
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Spaghetti Squash Casserole
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Category: Main Dish
Prep Time: Cook Time: Total Time:
From: The New Classics Cookbook
Ingredients
.
1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1 percent cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated parmesan cheese
3 tablespoons seasoned dry bread crumbs
Directions
1.Preheat the oven to 400F. Coat a 13" x 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.*see note
With a fork, scrape the squash strands into a large bowl.
2.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.
3.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.
4.Bake for 30 minutes, or until bubbly and heated through.
Note (I have cut in half and removed seeds and put in glass dish with some water and covered and cooked in microwave until tender, if you want to try this. Sue)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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