Spaghetti Squash Bake

1 tablespoon vegetable oil

1 small onion, chopped

2 cloves garlic, chopped

1 teaspoon dried basil

2 plum tomatoes, chopped

1 cup (8 ounces) 1% cottage cheese

1/2 cup (2 ounces) shredded low-fat mozzarella cheese

1/4 cup chopped parsley

1/4 teaspoon salt

1/4 cup (1 ounce) grated parmesean cheese

3 tablespoons seasoned dry bread crumbs

DIRECTIONS

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.

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