• Preheat oven to 375°F. Line a sheet pan with foil.

Bake Spaghetti Squash

• Puncture spaghetti squash a few times with a sharp knife. Place on sheet pan and bake for about 1 hour -- it should be tender when pierced with a knife When finished baking, remove from oven and allow to cool slightly.
• Cut in half and carefully scrape out seeds. With a fork, scrape the squash to separate flesh into "strands" and place in a medium bowl. Set aside.
• In a medium skillet, heat 2 tablespoons of olive oil on medium heat. Add garlic to pan and cook for about a minute, careful not to burn. Add spinach and sauté until just wilted. Remove from heat and set aside.
• In the bowl of a food processor, add ½ cup cottage cheese and egg. Process until almost smooth. (Ricotta cheese consistency.) Set aside.
• In a large bowl, combine squash strands, sautéed greens, cottage cheese mixture, ½ cup marinara sauce, ¼ cup grated parmesan, chopped olives, oregano, and basil until well incorporated.
• Spray a glass baking dish with lightly non-stick cooking spray.  Spread squash mixture evenly in baking dish.
• Spread remaining marinara sauce evenly over squash mixture. Sprinkle with remaining parmesan.
• Cover with foil and bake for 20 minutes. Remove foil, and continue baking for 15 more minutes or until bubbly and slightly browned.