If you’ve been reading my blog for awhile you know I love some food prep. I made this amazingly delicious casserole dish last Sunday and ate it for dinner and then for my lunches during the week. Some people are weirded out by spaghetti squash, I think it’s amazing. It’s like having zoodles without spiraling it yourself. I made this as a vegetarian dish but you could sprinkle in some ground meat if desired (brown it before adding as a layer). You could also add more veggies… I think spinach or mushrooms would’ve been a great addition and I will definitely add them next time. I love a veggie based dish. I added a simple sauce recipe but if you want to use jarred or have a homemade recipe you want to use, go for it… I was trying to make this quick and simple. This recipe is husband approved and I think most kids would like it also… definitely great to get kids involved with learning about the veggies they are eating, have them help with the despaghetti-ing part of the squash (after it’s cooled) and they will want to eat it even more having helped prepare it.
Ingredients:
1 large spaghetti squash
Olive oil
28 oz can crushed tomatoes
6 oz can tomato paste
Garlic powder
Oregano
Basil
Parsley
16 oz cottage cheese
1 TBSP garlic powder
1TBSP Italian seasoning
2 eggs
¼ cup shredded mozzarella (optional)
Parmesan cheese
Directions:
1. Slice squash in half and brush with olive oil
2. Roast spaghetti squash in oven at 400 for 40-50 minutes
3. While squash is roasting, prepare other ingredients
4. Mix tomato paste and crushed tomatoes, season with garlic powder, basil, oregano, and parsley to taste preferences
5. Combine cottage cheese with 2 eggs, 1 TBSP garlic powder, 1 TBSP Italian seasoning and optional shredded cheese
6. Allow the squash to cool and then using a fork scrape squash, pulling out the spaghetti
7. Start with sauce layer and spread at bottom of 13x9 pan (can use two smaller pans also)
8. Add spaghetti layer evenly
9. Spread cottage cheese layer evenly
10. Stop with more sauce and repeat layers until all ingredients used
11. Bake at 400 for 20 minutes
12. Sprinkle top sauce layer with parmesan cheese
I've been on a cottage cheese kick lately.... super delicious and high in protein! Do you like cottage cheese?? Have you ever had spaghetti squash before!?
1 large spaghetti squash
Olive oil
28 oz can crushed tomatoes
6 oz can tomato paste
Garlic powder
Oregano
Basil
Parsley
16 oz cottage cheese
1 TBSP garlic powder
1TBSP Italian seasoning
2 eggs
¼ cup shredded mozzarella (optional)
Parmesan cheese
Directions:
1. Slice squash in half and brush with olive oil
2. Roast spaghetti squash in oven at 400 for 40-50 minutes
3. While squash is roasting, prepare other ingredients
4. Mix tomato paste and crushed tomatoes, season with garlic powder, basil, oregano, and parsley to taste preferences
5. Combine cottage cheese with 2 eggs, 1 TBSP garlic powder, 1 TBSP Italian seasoning and optional shredded cheese
6. Allow the squash to cool and then using a fork scrape squash, pulling out the spaghetti
7. Start with sauce layer and spread at bottom of 13x9 pan (can use two smaller pans also)
8. Add spaghetti layer evenly
9. Spread cottage cheese layer evenly
10. Stop with more sauce and repeat layers until all ingredients used
11. Bake at 400 for 20 minutes
12. Sprinkle top sauce layer with parmesan cheese
I've been on a cottage cheese kick lately.... super delicious and high in protein! Do you like cottage cheese?? Have you ever had spaghetti squash before!?
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