Creamy Veggie Spaghetti Squash Bake
Ingredients
- 2 sweet yellow jumbo onions, roasted
- 2 red bell peppers, roasted
- One bag of cauliflower florets, steamed
- 2 tablespoons whipped cream cheese
- 100 grams Fage Greek yogurt or cottage cheese
- 2 tablespoons tomato paste
- One egg or 46 grams egg whites
- Fresh basil
- Italian seasoning
- Garlic parm seasoning
- Red pepper flakes
- Splash of chicken broth
- 800 grams spaghetti squash, roasted
- 100 grams fat-free mozzarella
Preparation
Roast the onions and bell peppers until tender
Steam the cauliflower florets until soft
Blend together the tomato paste, half the roasted onions, steamed cauliflower, splash of chicken broth, Greek yogurt, cream cheese, one egg, cottage cheese, and spices until smooth, adding more broth if too thick
Roast the spaghetti squash until strands form
Mix the blended sauce with the roasted spaghetti squash, the other half of roasted onions, and all roasted mini peppers in a bowl
Top the mixture with fat-free mozzarella
Bake at 350°F for 30 minutes, then broil on high for 5 minutes
