Spaghetti Squash Bruschetta
Serves: 10
  • 2 cups spaghetti squash
  • ⅓ cup flour
  • ¼ cup 1% or fat free cottage cheese
  • 1 egg white
  • Pinch of garlic powder, salt, and pepper
  • 3 Roma tomatoes
  • ⅓ cup fat free cream cheese
  • ¼ cup loosely packed fresh Oregano
  • 1 green onion
  1. Heat oven to 400F.
  2. Cook the spaghetti squash (cut squash in half, poke holes in the skin with a fork, place half face down, with 3 tbsp. water on the plate. Steam in the microwave for 7 minutes. Claw out the strings with a fork and place in a bowl (approximately 1 cup of spaghetti squash).
  3. Pour first 4 ingredients into a blender until all ingredients are nicely mixed together.
  4. On a cookie sheet lined with parchment paper, spray oil from a spray jar on paper and place palm sized “pancakes” on the paper.
  5. Place in oven for about 15 minutes, or until “dough” is crisp on the edges.
  6. While it is cooking, cut the Roma tomatoes into slices and bake with cakes (not on top of the cakes) for about 7 minutes, to get them warm and soggy.
  7. Mix cream cheese and oregano thoroughly.
  8. Once tomatoes and “cakes” are done, allow them to cool for about 5 minutes. Spread “cakes” with cream cheese and oregano mix, place tomato on top. Dice green onion and garnish the tomato with green onion.
  9. Chill in refrigerator for about 20 minutes or serve warm. Then enjoy a tasty treat!
Nutrition Information
Serving size: 1 cake Calories: 38 Fat: 0 Saturated fat: 0 Carbohydrates: 6.6 Sodium: 64 Fiber: 0.5 Protein: 3 Cholesterol: 0.5
Recipe by Nutrition Twins at