SPAGHETTI SQUASH “PIZZA” CASSEROLE
We’re about to use the c-word…yup, cottage cheese. But before you rush to X-out of this post, hear us out!
While this dish calls for cottage cheese, even the biggest haters love it because you can’t even tell it’s there.
So why put it in at all, you ask?
While most spaghetti squash casseroles are low in carbs, they are often loaded with cheese, which significantly drives up the fat. Using low fat cottage cheese instead of ricotta gives this dish the same creamy consistency, but with less than half the fat and more than double the protein! So by swapping in the cottage cheese, this recipe strikes the perfect balance of protein, fat, and vegetables.
And because of all the strong flavors and textures of the other components, the cottage cheese completely fades into the background. Don’t believe us? There’s only one way to find out…give it a try and see for yourself!
INGREDIENTS: yields 4-6 servings
1 medium spaghetti squash
3 tbsp olive oil
1 1/4 tsp salt
freshly cracked black pepper
8 cloves garlic, minced
4 cup mushrooms
3 cup tomato sauce (You can make your own or use a jarred no-sugar added one! Need help finding one? Check out our 4Q Grocery Guide for tomato sauce)
1/4-1/2 tsp red chili flakes (depending on spice preference)
1 tsp garlic powder
2 cup low fat cottage cheese
1/2 cup shredded mozzarella
optional: fresh parsley or basil
DIRECTIONS:
Preheat oven to 400 degrees Fahrenheit.
Cut spaghetti squash lengthwise and take out seeds. Using a fork, poke holes into the skin. Then using a basting brush, brush 1 tbsp olive oil on flesh and season with 1/4 tsp salt and pepper to taste. Place flesh side up on baking sheet and roast for 20-40 minutes, or until flesh is tender.
In the meantime, sauté garlic in 2 tbsp olive oil. Once garlic is tender, add in mushrooms and 1/2 tsp salt. Sauté until mushrooms are tender.
Once squash is cooked, use a fork to remove flesh from the skin, creating spaghetti-like strings. Transfer squash to the sauté pan with the mushrooms and garlic. Season with another 1/2 tsp salt and mix.
Pour in tomato sauce, red chili flakes and garlic powder. Stir together, and let everything simmer for 2-3 minutes.
Fold in cottage cheese and allow mixture to warm on the stove for another 2-3 minutes. Then, transfer mixture to a casserole dish.
Top with shredded mozzarella and bake in the oven for 5-10 minutes, or until top is melted.
Optional: Garnish with parsley for pretty plating!
4Q Journaling Guide: This counts as a perfectly balanced lunch or dinner. Option to add a starch.