- 2 lb Spaghetti squash, roasted
- 12 oz. bag of frozen butternut squash, cubed and thawed
- 1 lb. Italian sausage
- 1 1/2 cup 4% milk-fat cottage cheese, small curd
- 15 oz. can diced tomatoes, drained
- 6 oz. can tomato paste
- 1/2 cup water
- 1 1/2 cups mozzarella cheese, shredded
- 1 small sweet onion, sliced thinly
- 1 tbsp minced garlic
- 1 tsp basil, dried
- 1 tsp oregano, dried
- salt and pepper to taste
Roasting spaghetti squash- Preheat oven to 350 degrees. Slice Spaghetti squash in half, remove seeds and place face down on baking sheet. Add 1/2 cup water to baking sheet. Bake in the oven for 30 minutes, remove from oven, set aside until cool to touch. Using fork scrape squash out of shells and distribute evenly in the bottom of a 9 x 13 baking dish. Set aside.
Butternut Sauce- In food processor blend butternut squash, tomatoes, tomato paste, oregano, basil, salt and pepper until well blended. Set aside.
In medium size skillet cook Italian sausage on medium heat, add onions and minced garlic until tender. Add butternut sauce and 1/2 cup water, cook until sauce reduces and is slightly thicker, approximately 5 minutes.
Add an even layer of cottage cheese on top of the spaghetti squash, top with meat sauce. Bake in the oven uncovered for 30 minutes at 350 degrees. Top with mozzarella cheese and place back in the oven until cheese is melted. Let cool for 10 minutes and then serve with a mixed green salad to complete the meal.
* If liquid accumulates in the bottom of baking dish carefully drain before plating.
Nutritional Information: Total Calories 400, Total Fat 25g, Carbohydrates 27g, Sugars 9g, Dietary Fiber 2g, Protein 21g, Sodium 764mg, excellent source of vitamin A, vitamin B12, and thiamin