1 spaghetti squash, halved lengthwise and seeds removed
1 tbsp. vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 tsp. dried basil
2 plum tomatoes, chopped
1 cup (8 oz.) 1% cottage cheese
1/2 cup (2 oz.) shredded low-fat Mozzarella cheese
1/4 cup chopped parsley
1/4 tsp. salt
1/4 cup (1 oz.) grated Parmesan cheese
4 tbsp. seasoned dry white bread crumbs

Preheat oven to 400°F.

Coat a 13x9-inch baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet.

Bake at 400°F for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.

Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.

To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish.

Sprinkle with the Parmesan and bread crumbs.

Bake at 400°F for 30 minutes, or until bubbly and heated through.

Submitted by: MZ Mary