A nice dish for showcasing roasted squash.
1 spaghetti squash, about 2 pounds
2 cloves garlic
1/2 large onion, chopped
1/2 medium red pepper, chopped
4 large white mushrooms, chopped
2.5 cups baby spinach, torn
1 cup whipped cottage cheese
1 cup marinara (I use Seeds of Change Marinara di Venezia)
salt & pepper
red pepper flakes (optional)
1. Preheat the oven to 350 degrees and spray a cookie sheet with nonstick spray. Cut the squash in half and remove the seeds. Place the squash cut side down on the cookie sheet with one clove of garlic under each half. Pierce the skin a few times with a sharp knife. Bake for 30 minutes, or until a fork pierces the outer skin of the squash easily. Cool until easy to handle.
2. Heat a skillet to medium-high heat and spray with nonstick spray. Saute onions and peppers until soft, seasoning with a pinch of salt and black pepper. Add mushrooms and fine herbs, sauteing until mushrooms are tender. Add spinach and continue to cook until spinach wilts. Set aside.
3. Using a fork, scrape the cooled spaghetti squash into a large bowl, discarding the shells. Chop the roasted garlic and add to squash. Add cooked vegetables to the squash and mix well. Add Italian seasoning, red pepper flakes, and cottage cheese. Mix well. Place mixture in a sprayed casserole dish and top with marinara sauce. Cover.
4. Bake casserole (covered) for 40 minutes at 375 degrees, or until filling is bubbly. Remove cover and continue baking for 10 minutes. Serves 8.
Per serving (1/8 recipe):
8 g carbs (1.5 g fiber)
5+ g protein
1.5 g fat