Baked Spaghetti Squash with Cheese

This recipe completely  surprised me and the whole family.  It was just that good.  Ive had spaghetti squash in place of spaghetti before and it was just OK.  So I wasn't super excited to try it out again but boy, was I wrong.  You really must try this recipe out, it is just that good!

Stuffed Spaghetti Squash
Vegetarian & Gluten Free (Serves 2)

1 medium spaghetti squash (total of about 4 cups)

1/2 tsp garlic powder
1/3 cup cottage cheese
1 egg white
1/2 cup tomato sauce or jarred spaghetti sauce
1/2 cup shredded mozzarella and Cheddar blend
Sprinkle  of Parmesan cheese for the top once it is baked

Optional toppings: Fresh basil, Parmesan cheese, crushed red pepper, green onions 

Prick the squash with a fork several times.  Pop in the microwave for about 6 minutes depending on the size.  It should be soft.  Cut in half length wise.  Scoop out all of the seeds. 

With a fork, scrap the inside of both halves to make it look like spaghetti.   In a separate bowl, add the pulled squash and tomato sauce and basil.   Fill the inside with 1/2 of this mixture evenly between 2 halves. Mix cottage cheese and egg together with garlic powder. Add cottage cheese on top of sauce mixture and top the rest of sauce mixture. Finish with mozzarella/ cheddar cheese. Pop it back in the oven for about 10-15 minutes, or until the cheese starts to bubble and brown. Pull it out of the oven, let cool for a few minutes, sprinkle with basil, Parmesan, and/or crushed red pepper and serve! This is so much cheesy goodness, you’ll forget that you’re also getting in a few servings of vegetables. : ) 

You could use a casserole dish instead of baking it in the spaghetti squash but hey, why bother with the dirty dish!

Calories 99 Fat 5g  Fibre 1 Carbs 11 Protein 5 grams 
WW Points Plus 3+

Adapted from I heart Vegetables




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