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Lasagna-Stuffed Spaghetti Squash
Ingredients
- 2 small spaghetti squash (about 1 lb 10 oz each)
- 1 c. no-salt-added small-curd cottage cheese
- 1/4 c. grated Romano cheese
- Kosher salt and pepper
- 8 oz. frozen broccoli florets, thawed, squeezed of excess moisture and chopped
- 3/4 c. low-sodium marinara or tomato sauce
- 3 oz. part-skim mozzarella, grated
- Green salad, for serving
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