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1.
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Heat olive oil in a large skillet over medium high heat.
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Add onion and saute for 3-5 minutes, until it begins to soften.
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Add garlic and cook for 1 minute more.
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Add squash, zucchini, carrots, and green beans.
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Cook for 5-7 minutes, until veggies are beginning to soften.
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Add tomatoes and cook for 3 minutes more.
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Add spinach.
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2.
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While veggies are cooking, combine cottage cheese, cream cheese, and Italian seasoning in a food processor.
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Blend until smooth and creamy.
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3.
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Add cottage cheese mixture into the pan once spinach has wilted.
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Stir to combine well.
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Cook until the cheese is melted and a creamy sauce forms.
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4.
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Scrape the prepared spaghetti squash onto plates or into bowls.
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Scoop veggies and sauce over each portion.
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Top each portion with Parmesan cheese.
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To roast the spaghetti squash: Slice spaghetti squash in half widthwise.
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Scoop out seeds.
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Pierce with a fork a few times.
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Pour about an inch of water into the bottom of a large crockpot.
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Place squash into crock, cut sides down.
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Cook on high for 3-4 hours or low 5-6 hours, until squash is tender when poked with a fork.
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Remove squash.
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Shred pulp into spaghetti like strands.
