Spaghetti Squash Casserole

Tis the season for squash, my friends! And this year, I've decided that I'm no longer willing to let these awesome vegetables simply stand by as the sidekick to whatever meat I'm in the mood to cook. That's right, you are now entering the zone of squash as a main dish ... are you ready? Can you handle it? I sure hope so, because if not, you'll be missing out on some seriously tasty dinners! This is only the first of many - ok, maybe it's the first of a few, but whatever. I thought I'd start things off with none other than the spaghetti squash. I received this recipe in an email, and I was just too intrigued to let it go. I had to try it. I'm really glad I did, and so is Dick (he finished off the leftovers for lunch today)! Anyway, if this spikes your curiosity at all, just give it a whirl - it's super easy, healthy, filling, and mucho delicioso!

Spaghetti Squash Casserole

From Prevention.com

Ingredients

1 spaghetti squash, halved lengthwise, seeds out

1 Tbsp olive oil

1 small chopped onion

1 tsp. dried basil

2 plum tomatoes, chopped

1 c. cottage cheese

1/2 c. mozzarella cheese, shredded

1/4 c. chopped parsley

1/4 tsp. salt

2 cloves garlic, minced

1/4 c. grated parmesan

3 Tbsp. seasoned bread crumbs

Directions

preheat oven to 400 degrees. place squash cut side down onto a greased pan. cook 30 min. or until tender when pierced w/ a knife. with a fork, scrape strands out into large bowl. meanwhile, warm oil in a skillet. cook onion, garlic & basil 4-5 min. add tomatoes. cook 3-4 min., or until mixture is dry. to bowl w/ squash, add cottage cheese, mozzarella, parsley, salt & onion mixture. stir to mix. pour into a prepared baking dish. sprinkle w/ parmesan cheese & bread crumbs. bake 30 min. or until bubbly & heated through.