Low Cal Low Fat Spaghetti Squash Pie Filling Or Cooked Pudding Food

LOW CARB SPAGHETTI SQUASH PIE

Steps:

• Mix together all the ingredients, pour into a pie plate and bake at 350°F until JUST set (this could take as little as 10 minutes, depending upon your oven).

LOW-FAT SPAGHETTI SQUASH CASSEROLE

Steps:

• Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
• Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
• Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
• In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
• Add the sauteed veggies and combine.
• Add the spaghetti squash, folding it into the mixture.
• Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
• romano cheese and breadcrumbs on top. (You can add more parsley for color.).
• Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.

LOW-CAL, LOW-FAT SPAGHETTI SQUASH PIE FILLING OR COOKED PUDDING

Steps:

• Beat eggs, vanilla, and Splenda.
• Stir in spaghetti squash and pour into pie shell or greased baking dish.
• Bake at 350 for 40 minutes or until baked through.