Cheesy Spaghetti Squash with Marinara Sauce

I've always been intrigued by spaghetti squash, even as a kid. I thought it was pretty neat that a squash could turn into spaghetti-like strands. Back then I didn't think much about the fact that it was good for me too, but now it's one of the main reasons I like to cook spaghetti squash. It's such a great low-carb, low-cal alternative to spaghetti.

It can be a nice side-dish or even your main course if you're looking for something light. I loved adding cheese and sauce to the squash, like you would with spaghetti. I use the microwave to cook it, because it's a lot faster than roasting it in the oven. I just broil it at the end to get the cheese all bubbly and golden.

THE WHINE CRITICS

Boy, Cole sure does not give thumbs-up very easily! He said he liked the sauce and cheese, but it was the spaghetti squash itself that he had a problem with. I guess he doesn't share my fascination with spaghetti squash. Bennett didn't seem that captivated either, but he liked it.

Cheesy Spaghetti Squash with Marinara Sauce

Ingredients: 1 large spaghetti squash 1 cup cottage cheese 1 cup marinara sauce 1 cup shredded mozzarella cheese 1 tbsp fresh basil, diced 1 tbsp fresh oregano, diced Directions:

1. Wash and cut spaghetti squash in half lengthwise.
2. Scoop out the seeds.
3. Place both halves in a microwavable baking dish with the cut side down.
4. Fill the dish with about an inch of water.
5. Cover the dish loosely with plastic wrap. Microwave on high for 7-10 minutes, until you can easily pierce the exterior with a fork.
6. Using a fork, scrape the flesh into spaghetti-like strands.
7. Cover each half with 1/2 cup cottage cheese, then 1/2 cup of marinara sauce, and sprinkle with 1/2 cup of mozzarella. Sprinkle each half with 1/2 tbsp of basil and oregano.
8. Place squash on a baking sheet and cook under a broiler for 3-5 minutes, until the cheese begins to bubble and brown.

Makes approximately 4 small side servings.