The Thrifty Italian Mama: Spaghetti Squash Casserole with Honey Glazed Carrots

Spaghetti Squash Casserole with Honey Glazed Carrots

PREP TIME: 15 minutes / COOK TIME: 1 hour
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 6-8
1 large spaghetti squash, halved lengthwise and seeds removed
1 Tbsp vegetable oil
1 sm onion, chopped
2 cloves garlic, chopped
1 tsp dried basil
3 plum tomatoes, chopped
15 ounces Part Skim Ricotta cheese
1/2 c (2 ounces) shredded low-fat mozzarella cheese
1/4 c chopped parsley
1/4 tsp salt
1/4 c (1 ounce) grated Parmesan cheese
3 Tbsp seasoned Panko bread crumbs

1. Preheat the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
2. 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.
3. Add the cottage cheese, mozzarella, parsley, salt, and the onion mixture to the bowl with the squash. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
4. Bake for 30 minutes, or until bubbly and heated through. If the bread crumbs aren't browning, spray with non stick cooking spray and broil on high for 3-5 minutes.

For the Carrots

Peel and cut 6-8 carrots

Cook on Medium high heat in a heavy bottom pan until fork tender. I like to use a cast iron pan. I also add a little water to make the coarrots cook a little faster.