A delicious, low carb vegetarian casserole that everyone will love! Customize the vegetables for your own twist. The serving size is HUGE! So filling and satisfying! (6 servings)
- 2 large spaghetti squash
- 8oz baby Bella mushrooms, sliced
- 16oz fresh spinach
- 1 large onion, diced
- 1 red bell pepper, diced
- 4-6 garlic cloves, thinly sliced
- 24oz fat free cottage cheese, blended
- 2 large egg yolks
- 1 cup part skim shreds mozzarella
- 1/2 cup grated Parmesan cheese
- Italian seasoning
- Garlic powder
- Salt and pepper
Preheat oven to 425°. Cut spaghetti squash in half and scoop out the seeds. Bake at 425° for 40 minutes. Set aside to cool then fork out the strands.
Lower oven to 400°.
While spaghetti squash is baking, prep the filling. Sauté mushrooms with nonstick spray over medium-high heat until they begin to release liquid. Add bell pepper, onion, salt and pepper and continue to cook until softened. Stir in garlic and spinach. Continue to cook on medium heat until spinach has wilted and most of the liquid is evaporated.
Combine blended cottage cheese, egg yolks, half of the mozzarella, half of the parmesan, Italian spices, thyme, garlic powder, salt and pepper then whisk to combine.
Mix together all ingredients – cheese mixture, sautéed veggies, and spaghetti squash. Pour into casserole dish, top with remaining mozzarella and parmesan, then bake at 400° for 20-30 minutes until bubbly and browned on top.