Ingredients:

  • 1 large (3 lb) spaghetti squash
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups marinara sauce
  • 1 cup cottage cheese
  • 1 cup shredded mozzarella cheese, divided
  • 8 oz mushrooms, finely chopped
  • 2 cups fresh baby spinach, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Brush the squash flesh with 2 tablespoons of olive oil and season with salt and pepper. Place face down on a baking sheet and roast for 35-40 minutes until the skin is charred and the flesh is tender.
  3. Let the squash cool for 5 minutes. Use a fork to scrape the strands into a bowl. Note: Cooling prevents the strands from breaking too much.
  4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté chopped mushrooms until they are browned and the moisture has evaporated, then stir in minced garlic and spinach until wilted.
  5. In a mixing bowl, combine the sautéed vegetables with cottage cheese and half of the mozzarella.
  6. Spread a thin layer of marinara sauce in a 9x9 inch baking dish. Layer half of the shredded squash on top.
  7. Spread the cottage cheese mixture evenly over the squash, then top with the remaining marinara sauce, the rest of the mozzarella, and the Parmesan.
  8. Bake at 375°F (190°C) for 15-20 minutes until the cheese is bubbly and golden brown.
  9. Garnish with fresh parsley.