Spaghetti Squash Casserole

Its no secret that I love all things cheese. And I'm a Perpetual Dieter. 

Put the two together, and you get:

Spaghetti Squash Casserole

1 large spaghetti squash

6 ounces baby portabella mushrooms, sliced

1 colored pepper, sliced in strips

1 Sicilian* eggplant, diced small

a handful of cherry tomatoes, whole

1 cup marinara sauce

1 cup cottage cheese

6 ounces shredded mozzarella cheese

Heat oven to 350°. Place the spaghetti squash, whole, in a 9x13 pan. Bake for about an hour. Let it cool, and slice in half. Scoop the insides back into the pan, discard the peel and seeds. Set aside.Raise the temperature of the oven to 450°.  Spray a large cookie sheet with non-stick cooking spray. Arrange the eggplant on the sheet. Roast for about 20 minutes. Add the peppers, mushrooms and tomatoes, and roast for an additional 10-15 minutes. Remove from oven, and add to spaghetti squash. Stir to combine. Add the marinara sauce, cottage cheese and shredded cheese- mix well. Cover pan, and bake at 350° for 45 minutes. Uncover, and bake for an additional 15 minutes.

Oh, and by the way. It doesn't help to eat something healthy, when you devour half the pan. Just sayin'.

And hellooo, why has no one told me about baby portabella mushrooms before?! I am completely and totally in love. 

* You do not have to use Sicilian eggplant here, you can use any kind of eggplant.  I prefer Sicilian eggplant, because I find the "eggplant" taste to be more mild.