Spaghetti Squash Casserole

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Spaghetti Squash Casserole

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 (3 pound) 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 1% cottage cheese -- (8 ounces)

1/2 cup lowfat Mozzarella cheese -- shredded (2

ounces)

1/4 cup chopped parsley

1/4 teaspoon salt

1/4 cup grated Parmesan cheese -- (1 ounce)

3 tablespoons seasoned dry bread crumbs

 

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. "

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