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Spaghetti Squash Casserole Recipe

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This recipe for Spaghetti Squash Casserole is from TPT Cooks: Hotdishes & Casseroles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons dried basil, crushed
2 cloves garlic, chopped
4 plum tomatoes, chopped
8 ounces low-fat cottage cheese
2 ounces shredded low-fat mozzarella cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
3 tablespoons panko bread crumbs
1 teaspoon olive oil
1/4 teaspoon each salt and black pepper
1/4 cup (1 ounce) freshly grated Parmesan cheese
Directions:
Directions:
Preheat oven to 400º. Spray a 13x9-inch baking dish and a baking sheet with cooking spray.

Place squash, cut side down, on prepared baking sheet. Bake for 30 to 45 minutes or until tender. With a fork, scrape the squash strands into a large bowl.

While squash is baking, in medium skillet heat 1 tablespoon olive oil over medium heat. Add onion, basil and garlic; cook until soft, but not browned, 3 to 4 minutes. Add tomatoes; cook 3 to 5 minutes or until the mixture is somewhat dry.

To the bowl with squash, add cottage cheese, mozzarella cheese, parsley, 1/4 teaspoon salt and tomato mixture; toss to coat. Place in prepared baking dish.

In small bowl, combine bread crumbs, 1 teaspoon olive oil, 1/4 teaspoon salt and pepper. Sprinkle squash mixture with Parmesan cheese and seasoned bread crumbs. Bake for 30 minutes.

 

 

 

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