Spaghetti Squash Bake
1 spaghetti squash
2 teaspoons olive oil
1/4 teaspoon ground black pepper
1 pound ground beef
1 1/2 teaspoons crushed red pepper
3 cloves garlic, minced
8 ounces white mushrooms, diced
1 chopped green pepper
1 (24-ounce) jar pasta sauce
1 1/2 cups cottage cheese
1/3 cup shredded Parmesan cheese
Preheat the oven to 400°F.
Halve the squash, scrape out and discard the seeds. Brush the inside of the squash with olive oil, and sprinkle with salt and black pepper. Place the squash on a baking sheet face down. Roast for 35 minutes or until soft. Remove from the oven, and scrape out the insides.
Reduce oven temperature to 350°F.
While baking your spaghetti squash in a large skillet on medium-high, sauté the beef, crushed red pepper and black pepper for 8 minutes. Add garlic, green peppers and onions if desired, and sauté for 2–3 minutes. Add the mushrooms, and sauté for 5–7 minutes. Finally add the pasta sauce, cottage cheese and reserved spaghetti squash; stir until well-mixed.
Transfer mixture to an 11-by-7-inch baking dish; top with Parmesan. Cover casserole loosely with foil. Bake for 20 minutes, removing the foil after 15 minutes. Remove from oven, and let cool for 5 minutes before serving.