Spaghetti squash contains a fair amount of fibre, about 9% of the recommended daily intake, which has been found to reduce the risk of cardiovascular disease and lower cholesterol when consumed regularly according to the American Heart Association.
- 2 small spaghetti squash (about 1 lb 10 oz each)
- 1 cup no-salt-added small-curd cottage cheese
- 1/4 cup grated Romano cheese
- Kosher salt and pepper
- 8 ounces broccoli florets, chopped
- 3/4 cup low-sodium marinara or tomato sauce
- 3 ounces part-skim mozzarella, grated
- Using a large serrated knife, cut the spaghetti squash in half lengthwise. Use a spoon to scrape out and discard the seeds.
- Place all 4 squash halves, cut side down, on a large piece of parchment paper in the microwave. Cook on high power until just tender, 9 to 11 minutes.
- Meanwhile, heat broiler and lower the rack to the middle position of the oven. In a bowl, combine the cottage cheese, Romano and pepper; fold in the broccoli.
- Season the squash halves with salt and pepper, then use a fork to scrape up most of the squash strands, leaving them in the squash. Divide the cheese mixture among the squash and top with the sauce, then the mozzarella.
- Broil until the filling is heated through and the top is golden brown, 2 to 3 minutes. Serve with a green salad, if desired.