Spaghetti de Squash

Tonight was my first time ever to try spaghetti squash. I must say that it tasted a LOT different than I expected. The squash had the consistence of au gratin potatoes. But this dish was pretty tasty! This was another recipe I got from recipezaar.com. Enjoy!

INGREDIENTS:

• 1 spaghetti squash, halved lengthwise
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 2 plum tomatoes, chopped
• 1 cup low fat cottage cheese
• 1/2 cup mozarella cheese
• 1/4 cup chopped parsely
• 1/4 teaspoon salt
• 1/4 cup grated parmesan cheese
• 3 tbsps seasoned bread crumbs

DIRECTIONS:

1. Preheat oven to 4ooF.
2. Coat a baking sheet with cooking spray.
3. Place the squash, cut side down, on the sheet.
4. Bake for 30 mins or until tender when pierced with a knife.
5. Allow to cool slightly.
6. With a fork, scrape the squash strands into a large bowl.
7. Meanwhile, warm the oil in a skillet set over medium heat.
8. Add the onion, garlic, and basil.
9. Cook for 4-5 mins or until the onion is soft.
10. Add the tomatoes.
11. Cook for 3-4 mins or until the mixture is dry.
12. To the bowl with the squash, add the cottage cheese, mozarella cheese, parsley, salt, and onion mixture.
13. Stir well to mix up all the ingredients.
14. Spray a 9x13 pan with cooking spray.
15. Pour mixture into the pan.
16. Sprinkly the parmesan cheese and bread crumbs.
17. Bake for 30 mins or until bubbly and heated through.

Serves 6

Calories: 140

Calories from fat: 61

Fat: 6.8g

Sodium: 448 mg

Carbs: 10.3g

Dietary fiber: .7g

Protein: 10g