1. Preheat oven to 375°F. Lightly coat a round baking dish with cooking spray. Set aside.

2. In a microwave-safe baking dish, add 1 inch of water. Cut spaghetti squash in half, scoop out seeds & poke holes on both sides of squash using a fork. Place face down in dish. Microwave squash 10 minutes or until fork-tender.

3. Caution, squash may be hot. Using a fork, scoop squash out of skin into a large bowl. Add cottage cheese, parmesan & eggs. Mix well.

4. Spread squash mixture evenly in baking dish. Layer zucchini slices on top. Spread sauce evenly & top with mozzarella. Bake 10-15 minutes or until bubbly & cheese is melted.

5. Let cool 4-5 minutes. Cut into slices & serve topped with basil.


Spaghetti Squash is a delicious substitute for regular pasta in most recipes.

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Nutrition Facts

6 servings per recipe
Serving size (341g)
Amount per serving
% Daily Value*
Total Fat 11g 14%
    Saturated Fat 4.5g 23%
    Trans Fat 0g  
Cholesterol 80mg 27%
Sodium 450mg
Total Carbohydrate 17g 8%
    Dietary Fiber 4g 14%
    Total Sugars 8g  
    Includes 0g Added Sugars 0%
Protein 16g  
Vitamin D 0mcg 0%
Calcium 312mg 25%
Iron 1mg 6%
Potassium 540mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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