It is fall, which means squash is in the air…or at least at the farmer’s market. I love spaghetti squash but have always only eaten it with marinara sauce. Time to eat outside of the box! This dish is fabulous, at least my roommate and I ate it without complaining…and went for seconds! Shhh, don’t tell your eaters that it is full of veggies and is (gasp) good for you!
I present to you:
Spaghetti Squash Bake, adapted from a recipe known as Spaghetti Squash and Quinoa Bake.
2 cups of cooked spaghetti squash (1/2 medium)
1 cup lowfat cottage cheese
1/2 tablespoon olive oil
½ red bell pepper, chopped fine
1/2 cup onion, finely chopped
1 cup cooked bulgur
1 egg white
2 large eggs, beaten
1/2 cup (+ 1/4 cup) shredded Mexican blend cheese (reduced fat)
Pepper
Italian seasoning
Preheat oven 375F
Grease or spray 9 x 9 inch pan.
Cook bulgur: place ½ cup dry bulgur in a bowl, pour 1 cup boiling water over bulgur, cover with plastic wrap and let sit for 20 minutes. Drain any excess water.
Cook spaghetti squash: pierce squash with fork or skewer; bake in oven at 375F for 45 minutes to 1 hour or microwave.
To microwave, pierce squash and cook for 2-3 minutes to soften. Cut in half and lay cut ends up in baking dish filled with ¼ cup water. Microwave on high for 8-10 minutes or until tender and flaky.
Heat the oil in a pan over medium flame. Add the pepper and onion and sauté until caramelized, about 10 minutes.Mix all the ingredients in a large bowl. Transfer to dish, sprinkle with ¼ cup of cheese and bake for 45 minutes or until it is set and the top is golden.
Serve with a dollop of Roasted Garlic Santa Barbara salsa.
