Recipe: Spaghetti Squash Casserole

SPAGHETTI SQUASH CASSEROLE

1 (3 1/2-pound) spaghetti squash
1/2 cup chopped onion
3/4 cup nonfat sour cream alternative
3 tablespoons nonfat mayonnaise
1/4 cup grated Romano cheese
1/2 teaspoon dried whole basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup (10) unsalted whole-grain melba toasts, finely crushed
1 teaspoon grated Romano cheese
1 teaspoon paprika
1/4 teaspoon onion powder

Pierce squash several times with a fork, and place on paper towels in microwave oven.

Microwave at HIGH for 15 to 18 minutes or until tender, turning squash every 3 minutes. Let squash stand for 5 minutes; cut in half lengthwise, and discard seeds. Remove spaghetti-like strands with a fork to yield 5 cups; set aside.

Preheat oven to 350 degrees F.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes or until tender. Combine squash, onion, and next 6 ingredients in a large bowl; stir well. Spoon into a 10x6x2-inch baking dish coated with cooking spray; set aside.

Combine melba toast crumbs and next 3 ingredients, and stir well. Sprinkle over squash mixture.

Bake at 350 degrees F for 40 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light, Nov/Dec 1993