Ingredients:

  • 3 lb spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups low-fat cottage cheese
  • 2 cups low-sugar marinara sauce
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp onion powder
  • 1 cup shredded part-skim mozzarella
  • 1/4 cup fresh basil leaves

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the interior of the squash with 1 tbsp olive oil and season with 1/2 tsp sea salt and 1/4 tsp cracked black pepper.
  4. Place the squash cut-side down on a baking sheet and roast for 35–40 minutes until the skin is deep golden brown and a knife slides into the flesh with zero resistance.
  5. Use a fork to scrape the interior of the roasted squash, transforming the flesh into spaghetti-like strands.
  6. Place 2 cups low-fat cottage cheese, 2 cups low-sugar marinara sauce, 1 tsp garlic powder, 1 tsp dried Italian seasoning, and 1/2 tsp onion powder into a high-speed blender.
  7. Process on high for 60–90 seconds until the sauce is a smooth, coral-colored cream with no visible curds remaining.
  8. Pour the blended sauce into a large bowl and fold in the shredded spaghetti squash strands until evenly coated.
  9. Transfer the mixture back into the squash shells or a casserole dish.
  10. Evenly sprinkle 1 cup shredded part-skim mozzarella over the top.
  11. Broil on high for 3–5 minutes until the cheese is bubbly and has developed golden-brown charred spots.
  12. Garnish with 1/4 cup fresh basil leaves chiffonade before serving.