1 Small spaghetti squash, roasted (about 3 cups)

1 Cup Sliced Yellow squash (1 small)

1 Cup Sliced Zucchini (1 small)

½ Cup Cherry tomatoes, halved

3/4 Cup Shredded Carrots (or ½ cup of thinly sliced carrots)

¼ Cup Diced Shallots

1 Tbsp Minced Garlic

1 Tbsp Olive oil

½ Cup Low fat Cottage cheese

2 Tbsp Low fat Cream cheese

¼ Cup + 2 tsp Reduced sodium chicken broth, divided

Salt/pepper to taste

Fresh sliced basil, for garnish

Fresh grated Parmesan, for garnish

1 Small spaghetti squash, roasted (about 3 cups) 1 Cup Sliced Yellow squash (1 small) 1 Cup Sliced Zucchini (1 small) 3/4 Cup Shredded Carrots (or ½ cup of thinly sliced carrots) 1 Tbsp Minced Garlic 1 Tbsp Olive oil 2 Tbsp Low fat Cream cheese

Line a baking tray with parchment paper and Preheat your oven to 400 degrees.

Cut the squash in half and scoop out the seeds. Place it cut side down on the baking tray and bake until fork tender, about 45 minutes. Set aside to cool.

Heat the 1 Tbsp of olive oil in a large pan and on med/high heat. Cook the shallot and garlic until golden brown, about 1-2 minutes.

Stir in the sliced yellow squash, zucchini, and shredded carrots cooking until the squash has softened.

Place the cottage cheese in a small food processor along with 2 tsp of the chicken broth, and process until smooth and no lumps remain.

Turn down the heat to medium and add in the cottage cheese, cream cheese, the remaining chicken broth and salt/pepper to taste. Stir until all the cheese is melted and a sauce forms. You can add in more chicken broth if the sauce is too thick for your liking.

Using a fork, scrape 3 cups out of the roasted spaghetti squash and stir it into the pan. Cook until the squash is well coated and heated through.

Divide the mixture between two plates and garnish with fresh, sliced basil and fresh, grated Parmesan cheese.

Serve immediately