Kicking off 2025 with a protein & fiber packed ROASTED GARLIC & PARM SPAGHETTI SQUASH! Full recipe below. Ingredients: 2 bulbs garlic 1 spaghetti squash ¼ cup + ½ tbsp olive oil ¼ cup grated Parmigiano Reggiano 1 tsp lemon juice ¾ tsp salt 3 tbsp low fat milk ½ cup low fat cottage cheese ½ cup panko breadcrumbs 2 tbsp dried parsley ½ tsp onion powder Instruction: -Preheat the oven to 400F -Cut the top off of each bulb so that just the tops of the cloves are exposed. Wrap in aluminum foil and roast for 35 minutes. Remove from oven and let cool to room temp. -Cut the squash In half widthwise and deseed. Brush with each half with ½ tbsp olive oil and place, cut side down, onto a parchment lined baking sheet. Roast for 30 minutes. -To a blender add; lemon juice, 2 tbsp olive oil, 2 tbsp grated parm, ½ cup cottage cheese, ½ tsp salt and milk. Squeeze the roasted garlic from the bulbs into the blender. Blend until creamy and smooth. -To a bowl add the bread crumbs, remaining grated parm, dried parsley, onion powder, remaining salt and remaining olive oil. Mix well. -Fill the spaghetti squash with the roasted garlic and parm mixture, top with breadcrumbs and bake on the top 3rd of the oven for 10-15 minutes more or until the breadcrumbs are golden brown.
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