I’ve been making this recipe for years. We were super excited to learn that this recipe is 21 day fix approved as-is! The cottage cheese filling makes this casserole seem like a lasagna, but it is low calorie and low carb. This is also one of my favorite recipes because it reheats really easy so it is perfect to bring to work as a healthy, yet satisfying meal.
One slice counts as 2 green, 1/2 red, and 1 blue container.
- 1 large spaghetti squash
- 1 16oz container of lowfat cottage cheese
- 1 jar of no sugar added marinara sauce
- 2 tablespoons Italian seasoning
- 1 cup of cheese
Preheat oven to 400 degrees while you cook your spaghetti squash. We typically slice the spaghetti squash in half, place it on a platter with a small amount of water and steam it in the microwave for 10-12 minutes until cooked. Scoop out the seeds, then use a fork to pull the spaghetti squash from the sides so it resembles spaghetti and place it into a bowl. Add one container of cottage cheese, Italian herbs and one jar of marinara sauce to the bowl. Mix until well combined and then add to an 8×10 banking dish. Top with one cup of cheese and bake at 400 degrees for about 20 minutes, until the dish is warm throughout and the cheese is bubbly. Slice casserole into 6 portions.
This casserole tastes like comfort food, is super low calorie, and it makes amazing leftovers for the rest of the week!