Roasted Garlic Parmesan Spaghetti Squash

Serves 1
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Directions

  1. 1Cut the spaghetti squash in half and remove the seeds.
  2. 2Cut the spaghetti squash in half and remove the seeds.
  3. 3Cut the spaghetti squash in half and remove the seeds.
  4. 4Pour olive oil into a jar.
  5. 5Pour olive oil into a jar.
  6. 6Pour olive oil into a jar.
  7. 7Add roasted garlic, parmesan cheese and salt to the jar with olive oil.
  8. 8Add roasted garlic, parmesan cheese and salt to the jar with olive oil.
  9. 9Add roasted garlic, parmesan cheese and salt to the jar with olive oil.
  10. 10Use an immersion blender to mix the ingredients together.
  11. 11Use an immersion blender to mix the ingredients together.
  12. 12Use an immersion blender to mix the ingredients together.
  13. 13Add cottage cheese and continue to blend the mixture.
  14. 14Add cottage cheese and continue to blend the mixture.
  15. 15Add cottage cheese and continue to blend the mixture.
  16. 16Scoop out the squash with a fork.
  17. 17Scoop out the squash with a fork.
  18. 18Scoop out the squash with a fork.
  19. 19Add the creamy mixture to the squash.
  20. 20Add the creamy mixture to the squash.
  21. 21Add the creamy mixture to the squash.
  22. 22Top it with panko breadcrumbs.
  23. 23Top it with panko breadcrumbs.
  24. 24Top it with panko breadcrumbs.
  25. 25Bake until golden brown.
  26. 26Bake until golden brown.
  27. 27Bake until golden brown.

Ingredients

  • 2 bulbs garlic
  • 2 bulbs garlic
  • 2 bulbs garlic
  • 1 spaghetti squash
  • 1 spaghetti squash
  • 1 spaghetti squash
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.25 cup Parmigiano Reggiano
  • 0.25 cup Parmigiano Reggiano
  • 0.25 cup Parmigiano Reggiano
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 3 tbsp low fat milk
  • 3 tbsp low fat milk
  • 3 tbsp low fat milk
  • 0.5 cup low fat cottage cheese
  • 0.5 cup low fat cottage cheese
  • 0.5 cup low fat cottage cheese
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • 2 tbsp dried parsley
  • 2 tbsp dried parsley
  • 2 tbsp dried parsley
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder

Equipment

ovenaluminum foilbaking sheetparchment paperblenderbowl