Stuffed Spaghetti Squash 2.0

Another variation on a favourite meal.

Ingredients:

1 large spaghetti squash

1c 0% fat basmati rice

Mushrooms (227g), sliced

3tbsp. Worcestershire Sauce

1tsp oregano

1tsp basil

1can 0% fat tomato sauce

1/2c peas

1 container 0% fat free cottage cheese (500g)

Preparation:

1. Cut Squash in half and remove seeds (save for the garden next year!)

2. Place squash in oven at 350F and bake for approximately 45 minutes or until center can be scooped out easily. Once cool enough to handle scoop out insides and set aside.

3. Fry mushrooms in Worcestershire sauce and set aside.

4. Cook rice as per instructions. Once cooked mix in 1/2 squash innards, mushrooms, tomato sauce, basil, oregano, peas and cottage cheese. Save the remaining squash innards for another dish. The rice serves as the filler since spaghetti squash has a higher fat content than most squash. This keeps the overall fat content a little lower.

5. Place filler into the hollowed out squash. Put back into oven until heated through.