Spaghetti Squash Casserole

This is a nifty little recipe that I found online, and since I’d never had spaghetti squash but always wondered what it was like, I decided it was time to find out. And the recipe looked really good, too. I didn’t even veer away from the original recipe for this one; it seemed to be fine just as it was, and the kids ended up loving this. It was a lot of fun to make, and seemed like magic when the squash baked and the insides turned into “spaghetti!" ;)

So, let’s get cooking!

Heat the oven to 400°. Cut the spaghetti squash in half, remove the seeds, and place cut side down on a sheet pan sprayed with cooking spray. Bake for 30 minutes, until knife tender.

Using a fork, scrape out the flesh of the squash, which will come apart as strands of “spaghetti.” Scrape the strands into a bowl.

While the squash is baking, dice the onion and tomatoes, and mince the garlic. In a skillet with the oil, sauté the onion, garlic, and dried basil until tender. Add the tomatoes and cook for another 4-5 minutes, until liquid is evaporated.

With the spaghetti squash strands in the bowl, add the cottage cheese, mozzarella cheese, and tomato-onion mixture. Mix well.

In a small bowl, mix together the parmesan cheese and bread crumbs. Spray a 9 X 7 baking dish (larger if it’s a bigger spaghetti squash) with cooking spray. Spread mixture into baking dish. Top with the cheesy bread crumb mixture. Bake at 400° for 30 minutes, until heated through and bubbly.

Enjoy! ~TMMF

Megan helping scrape out the "spaghetti." 

Spaghetti Squash Casserole

1 spaghetti squash
1 Tbl oil
1 small onion
2 Roma tomatoes
1 huge clove garlic
1 tsp dried basil
1 c cottage cheese
½ c shredded mozzarella
½ tsp black pepper
¼ c parmesan cheese
3 Tbl seasoned bread crumbs