A few weeks ago, I tried making spaghetti squash for the first time. I made it only because I had heard so much about it and was intrigued. It ended up being really yummy and quite easy to make. I decided to go on the hunt for more yummy recipes using spaghetti squash. I came across a casserole, but when I read over the ingredients, it wasn’t kid friendly (I have picky eaters). I changed it around and came up with this yummy, healthy casserole, that is family approved!!
1 spaghetti squash, halved and seeds removed
1 tbsp vegetable oil
1 small onion, chopped
3 cloves garlic, chopped
1 tsp dried basil
1 can Italian style diced tomatoes (if you want a more spicy dish, try using a can of Rotel instead)!!
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1/4 tsp salt
1/4 cup Parmesan cheese, shredded
1-2 tbsp seasoned, dry bread crumbs
Preheat the oven to 400. In a 9×13 baking dish, lightly grease it. Place spaghetti squash cut side down and bake in oven 30 minutes, or until tender when pierced with knife. Once cooked, use a fork to scrape the insides into a bowl (should look like spaghetti noodles almost).
Meanwhile, warm the oil in a pan oven medium high heat and cook the onion and garlic until tender. Add in basil and tomatoes. Simmer for about 4-5 minutes. Add tomato mixture to spaghetti squash bowl. Add in cottage cheese, mozzarella cheese and salt. Mix until well combined. Pour mixture into 9×13 baking pan. Sprinkle Parmesan cheese and bread crumbs on top. Bake in oven about 30 minutes, or until bubbly and heated through!!
*If you want to, you could always throw a little chicken in and make it a complete dinner, : )