2 small spaghetti squash (about 2 lbs. each)
1 cup no salt added cottage cheese
1/4 cup grated Romano cheese
8 oz. frozen broccoli florets, thawed and chopped
3/4 cup low sodium marinara or tomato sauce
2 oz. mozzarella

2 small spaghetti squash (about 2 lbs. each) 1 cup no salt added cottage cheese 1/4 cup grated Romano cheese 8 oz. frozen broccoli florets, thawed and chopped 3/4 cup low sodium marinara or tomato sauce 2 oz. mozzarella

Cut the spaghetti squash in half lengthwise and remove all seeds.

Place all 4 squash halves cut side down on a large piece of parchment paper. Cook in the microwave for 9 to 11 minutes.

Heat broiler and lower the rack in the oven. In a bowl, combine cottage cheese, Romano, and 1/4. tsp. pepper. Fold in the broccoli.

Season the squash halves with 1/4 tsp. salt and pepper. Use a fork to scrape up the squash strings, leaving them in the squash. Divide the cheese mixture among the halves and top with sauce, then mozzarella.

Broil until the filling is heated through and the top is golden brown, 2 to 3 minutes.