Low-Fat Spaghetti Squash Casserole

• 1 spaghetti squash (3-4 lbs)
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 2 medium fresh tomatoes, chopped
• 8 ounces fresh mushrooms, sliced
• salt & pepper
• 1 dash cayenne
• 1 cup fat-free cottage cheese (can also use non-fat ricotta cheese)
• 1 cup part-skim mozzarella cheese, shredded
• 1/3 cup romano cheese, grated, divided
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, torn
• 1 tablespoon fine seasoned breadcrumbs
• parsley (to garnish)

1. Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
2. Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
3. Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
4. In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
5. Add the sauteed veggies and combine.
6. Add the spaghetti squash, folding it into the mixture.
7. Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
8. romano cheese and breadcrumbs on top. (You can add more parsley for color.).
9. Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.

onion, garlic, fresh tomatoes, mushrooms, salt, cayenne, cottage cheese, mozzarella cheese, romano cheese, fresh parsley, fresh basil, breadcrumbs, parsley

Taken from www.food.com/recipe/low-fat-spaghetti-squash-casserole-397294 (may not work)