• 3/4 large spaghetti squash
• 2/3 cup cottage cheese
• 2-2/3 cups spaghetti sauce with peppers
• 1/3 cup sliced black olives
• 11 ounces shredded mozzarella cheese
• 5 ounces grated Parmesan cheese

Preheat oven to 350°F. To cook squash, halve lengthwise and discard seeds. Place squash, cut side down, in a baking dish. Add 1/2 inch of water. Bake 40-45 minutes, or until squash is tender. Remove squash from water and cool. Remove the spaghetti-like strands by scraping squash with a fork. Transfer to a casserole dish. Add cottage cheese, spaghetti sauce and olives. Stir in half the cheese. Top with remaining cheese and bake 30-40 minutes or until bubbly and top is golden.

Per serving: calories 543, fat 28.1g, 46% calories from fat, cholesterol 73mg, protein 42.3g, carbohydrates 32.0g, fiber 5.6g, sugar 5.0g, sodium 2202mg, diet points 12.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.0, Fruit: 0.0, Bread: 0.0, Lean meat: 5.7, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 0.0

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