Filet Mignon and Sauteed Mushroom Spaghetti Squash Casserole

Posted August 28, 2012 By janice Filet Mignon and Sauteed Mushroom Spaghetti Squash Casserole

FILET MIGNON AND MUSHROOM SPAGHETTI SQUASH CASSEROLE

1 medium spaghetti squash
1 4 oz filet, grilled and chopped into bite-sized pieces
1/2 small onion, chopped
1 yellow bell pepper, chopped
6 oz mushrooms, sliced
1 cup fat free cottage cheese
1/4 cup lowfat or fat free cheese, shredded
1/2 t dried basil
1/4 t dried oregano
2 t dried parsley

Filet Mignon and Sauteed Mushroom Spaghetti Squash Casserole

Prick squash with a sharp knife in about 8-10 different spots.  Microwave for about 20 minutes, or until it is soft to the touch.  Let cool.  Saute the bacon and leeks in a bit of cooking spray, until the bacon is completely cooked.  Remove the seeds from the squash and throw away.  Remove the squash from the skin and place in a large bowl.  Add the bacon and leeks, the tomatoes, and cheeses.  Season with herbs and salt and pepper.  Spray a casserole dish with a bit of cooking spray and pour mixture into it.  Bake at 375 for 25 minutes or until bubbling.  Let set 5 minutes.

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