The FastDay Forum

With the help of dianehelen, please see the revised calorie counts/nutritional info towards the end of this thread. Sorry for any confusion !!!!!!

Spaghetti Squash Casserole (There was a photo with this and it looks delicious)

1 spaghetti squash, halved lengthwise and seeds removed (do they have spaghetti squash in the U.K.??)
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 Parmesan cheese
3 tablespoons seasoned dry bread crumbs

Preheat the oven to 400

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.

Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.

To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

Bake for 30 minutes, or until bubbly and heated through.

This sounds gorgeous - I wonder if a normal squash would suffice?! Not seen spagetti squash in uk?

Does this feed one?

Do you eat this on its own or with salad?

I've had spaghetti squash once or twice in an organic veggie box but never seen it for sale otherwise. It has fibres a bit like spaghetti, hence its name.
The recipe does sound delish tho'. I wonder whether using cougette, sliced very thinly would do instead. The cals. are practically zero and it has been suggested elsewhere as a substitute for pasta.
I'm sure a bit of salad wouldn't add a lot in the way of calories.

Sounds nice, might try this. I'm a general 'squash' fan, I'm sure your recipe would lend itself to other types (I'm pretty poor at recognising squashes anywhere outside the common ones)...

That looks great. I've done spaghetti squash with sauteed spinach and a marinara sauce. Great versatile veggie, widely available here in the USA.

gonna save this one, maybe make it for my Sunday fast day

Thanks

Thank you for posting this recipe. It sounds delicious! I may have it for fast dinner tonight. :=)

Has anyone run this thru calorie/ recipe program to see how many servings it really is at 157 per?

Glad you are all liking the sound of this recipe. Another suggestion, if spaghetti squash isn't available, is to use a veggie peeler to peel several courgettes (zucchini) lengthwise into super-thin strips; rotate courgette after each strip to yield a width similar to fettuccine. A medium courgette has around 30 calories, 2g fiber, and 2.5g protein, and you can eat the skin, which is always nice.

Spaghetti squash is used as an alternative to real pasta - but I know this would also work with the low cal/zero noodles!!!!

Hope someone checks the calories as I don't want to mess up anyone's calculations!!!!!

Umm ok I just added up all the ingredients listed for this recipe and I dont get 157 per serving, even if 4 servings, so just be aware.

Here is what I got, by looking up each ingredient on calorieking.com

whole boliled spaghetti squash 165
1 tbls veg oil 100
1 small onion 40
2 cloves garlic 8
dried basil 4
1 cup 1% cottage cheese 162
1/2 cup low fat mozerella 140
1/4 cup chopped parsley 5
1/4 tsp salt 0
1/4 cup grated parm 108
3 tbls dried bread crumbs 110

Total for recipe 842

That comes to about 210 cals for 1/4 of this recipe, so I guess if you are having this for your main meal, it would be about 420, and ok for a fast day, but its just for half of the recipe.

It does look really good, but as soon as I saw all those cheeses in the recipe, it set off an alarm in my 50 years of dieting and calorie counting brain

and here it is, put thru the really cool recipe builder link, that Caroree posted

its pretty close to what I put together item by item. The variance is as to how much yield you get from the whole squash, but it seems to average about 5 cups

spaghetti squash casserole calories

I guess you could really cut down on the oil and just use a quick spray of oil or Frylight, Pam, etc.

[Betsysgr8]

Thank you lovemyparrot and dianehelen. I still have spagetti squash from my garden (packaged and frozen) and have been needing other recipes to use some of it up. For all you gardeners, it grows very well and easy, thought it was the watermelon coming up, so didn't pick it till late in the season thinking it was going to turn green eventually, lol.

ya but then oil is not the culprit here, that would only reduce the whole recipe by 100 calories, its all the various cheeses, that make it super yummy that really pile on the calories.

But hey, its STILL way better than eating a few slices of pizza , and still a very good fast day recipe, just know that half the recipe, is about your entire calories for the day.

Betsysgr8 , Im jealous.. I so would LOVE a garden, but I just could not meet the physical demands it would have.,

Yay! Just got my vegetable julienner (Kuhn Rikon). I didn't have any courgettes/zucchini to try it on, so I tried it on a cucumber. I think it will do the job!