Zesty Spaghetti Squash Bake

Ingredients

For the Roasted Cherry Tomato Marinara:

• 6 cups cherry tomatoes
• 1/4 cup olive oil or avocado oil
• 7–8 cloves garlic, peeled
• 1 yellow onion, chopped
• Pinch of crushed red pepper flakes
• Sea salt and freshly ground black pepper, to taste

For the Squash and Cheese Layers:

• 1 medium spaghetti squash
• Drizzle of olive oil (for roasting)
• 1 cup cottage cheese (or more, to preference)
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Additional cheddar and Parmesan for topping

Instructions

1. Make the Roasted Marinara:

1. Preheat oven to 400°F (200°C).
2. In an oven-safe dish, combine cherry tomatoes, garlic cloves, chopped onion, oil, red pepper flakes, salt, and pepper.
3. Roast uncovered for 30 minutes, until tomatoes burst and edges caramelize.
4. Carefully transfer the dish to the stovetop and simmer on low for 30–60 minutes to deepen the flavors.
5. Let cool slightly, then use an immersion blender (or transfer to a blender) to blend until smooth.

2. Roast the Spaghetti Squash:

1. While the sauce simmers, cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside with olive oil and place face-down on a baking sheet.
3. Roast at 400°F for about 40 minutes or until tender.
4. Let cool slightly, then use a fork to scrape the flesh into noodle-like strands.

3. Assemble the Bake:

1. In a glass baking dish, spread the spaghetti squash strands in an even layer as the base.
2. In a bowl, mix cottage cheese, cheddar, and Parmesan. Spread the cheese mixture over the squash.
3. Pour the marinara sauce over the cheese layer.
4. Top with additional shredded cheddar and Parmesan.

4. Bake:

1. Bake at 375°F for 30–35 minutes, until bubbly and golden on top.
2. Let cool slightly before serving.

To Serve:

Serve as-is for a lower-carb, veggie-heavy main, or pair with spaghetti noodles to bulk up the meal for hungrier bellies.