1 large spaghetti squash (about 4 cups squash)
1 large Egg
3/4 cup Low fat plain Greek yogurt
1/2 cup Low fat cottage cheese
1/4 cup Parmesan cheese, grated
1/2 tsp Garlic powder
1/4 tsp Salt
1/4 tsp Pepper
1 cup Sharp cheddar cheese, shredded (or cheese of choice)
1/4 cup Whole grain bread crumbs (or almond meal)
1/8 cup Parmesan cheese, grated
1. Preheat your oven to 425 degrees. Spray a 9×9 baking dish with cooking spray, set aside.
2. Cook spaghetti squash by microwaving for 5-10 minutes or roasting in oven, seed side down at 350 degrees for 30-45 minutes. Let cool and then use fork to shred up the squash into “spaghetti.” Set aside and make cheese sauce.
3. Cheese sauce: Combine all ingredients in a medium bowl, then add cooled spaghetti squash and mix together.
4. Place in baking dish and top with topping. Bake for 20-25 minutes.
Recipe is 8 servings.
9 g protein