Spaghetti Squash Primavera

1. Heat olive oil in a large skillet over medium high heat. Add onion and sauté for 3-5 minutes, until it begins to soften. Add garlic and cook for 1 minute more. Add squash, zucchini, carrots, and green beans. Cook for 5-7 minutes, until veggies are beginning to soften. Add tomatoes and cook for 3 minutes more. Add spinach.

2. While veggies are cooking, combine cottage cheese, cream cheese, and Italian seasoning in a food processor. Blend until smooth and creamy.

3. Add cottage cheese mixture into the pan once spinach has wilted. Stir to combine well. Cook until the cheese is melted and a creamy sauce forms.

4. Scrape the prepared spaghetti squash onto plates or into bowls. Scoop veggies and sauce over each portion. Top each portion with Parmesan cheese.

To roast the spaghetti squash: Slice spaghetti squash in half widthwise. Scoop out seeds. Pierce with a fork a few times. Pour about an inch of water into the bottom of a large crockpot. Place squash into crock, cut sides down. Cook on high for 3-4 hours or low 5-6 hours, until squash is tender when poked with a fork. Remove squash. Shred pulp into spaghetti like strands.