A classic revisited

This fall dish is a healthy update to the high-fat, sodium-rich casseroles of yesterday. And it will brighten up any autumn dinner table.

Spaghetti Squash Casserole

1 spaghetti squash, halved lengthwise and seeded
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
1 teaspoon dried basil, crushed
2 plum tomatoes, chopped
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) freshly grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs

1. Preheat the oven to 400 F. Coat a 13” x 9” baking dish and a baking sheet with cooking spray.

2. Place the squash, cut side down, on the prepared baking sheet. Bake for 30 minutes or until tender. With a fork, scrape the squash strands into a large bowl.

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

4. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and tomato mixture. Toss to coat. Place in the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

5. Bake for 30 minutes or until hot and bubbly.

Makes 6 servings

Nutritional analysis per serving: Calories 219; Protein 12g; Carbohydrates 28g; Fat 7g; Saturated fat 3g; Cholesterol 10mg; Fiber 4g; Sodium 528mg.

Reprinted from MEALS THAT HEAL 2001 Rodale, Inc. Permission granted by Rodale Inc. Available wherever books are sold or directly from the publisher by visiting www.rodalestore.com or calling 800-848-4735.