A weeknight favorite: spaghetti squash casserole

Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, sprinkle with salt and pepper. Roast cut-side down for about 35–40 minutes, until fork-tender. Once done, let cool slightly, then scrape out the “noodles” with a fork and set aside. While squash is roasting, heat a pan with olive oil. Sauté garlic then add mushrooms. Cook until browned. Add cherry tomatoes. Season with salt and pepper. In a bowl, mix the cottage cheese, sautéed veggies, and squash noodles; Season with more salt and pepper. Re-stuff the saved shells with the filling. In a small bowl, mix breadcrumbs, parmesan, olive oil (or melted butter), and a pinch of salt. Sprinkle this mixture over the top. Broil uncovered for an additional 20 minutes.