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Spaghetti Squash Casserole

Spaghetti Squash Casserole (4 PTS recipe image
This Italian main features Spaghetti squash -- halved lengthwise an, Vegetable oil, Onion -- chopped, Garlic -- chopped, Dried basil. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 752.9
Dietary: Vegetarian
Description
This Italian main features Spaghetti squash -- halved lengthwise an, Vegetable oil, Onion -- chopped, Garlic -- chopped, Dried basil. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 lbs Spaghetti squash -- halved lengthwise an
  • 1 tablespoons Vegetable oil
  • 1 small Onion -- chopped
  • 2 cloves Garlic -- chopped
  • 1 teaspoons Dried basil
  • 2 plum Tomatoes -- chopped
  • 1 cups Fat-free cottage cheese -- (8 ounces)
  • 1/2 cups Lowfat Mozzarella cheese -- shredded (2 ounces)
  • 1/4 cups Chopped parsley
  • 1/4 teaspoons Salt
  • 3 tablespoons Bread crumbs -- seasoned
Directions
  1. 1
    Preheat the oven to 400F (204&# 194;°C). 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
  2. 2
    grated Parmesan cheese -- (1 ounce)

Nutrition Facts

Servings 6

Amount Per Serving
Calories 752.9kcal
% Daily Value *
Total Fat 21.6g34%
Saturated Fat 9.7g49%
Cholesterol 42.6mg15%
Sodium 1934.4mg81%
Total Carbohydrate 102.6g35%
Dietary Fiber 8.2g33%
Sugars 6.6g
Protein 37.8g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, basil, bread, casserole, cheese, chopped, cottage, crumbs, dried, fatfree, garlic, halved, italian, lengthwise, lowfat, main, microwave, mozzarella, oil, onion
Read it online: https://www.chefs-mate.com/recipe/spaghetti-squash-casserole-4-pts/