Spaghetti Squash Casserole

I had a spaghetti squash sitting on my counter that was in need of some love the other day. This is what resulted. Ate as a side for baked wild salmon one night and by itself with brown rice the next night. Goot and will make again.
Took much less time to put together since I'd roasted the squash and scooped it the day before when I had the time. I'm guessing this would be ok to make ahead of time and just bake it the day you'll be eating it...maybe add the bread crumbs right before baking though (and it would take longer to come to point of being bubbly when baking).

Spaghetti Squash Casserole:

1 spaghetti squash, halved lengthwise
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
~2 Tbs fresh chopped basil, or teaspoon dried basil
2 plum tomatoes, chopped or equivalent in cherry tomatoes
1 cup low fat cottage cheese
1/2 cup mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt or to taste
1/4 cup grated Parmesan cheese
3 tablespoons seasoned bread crumbs (I used whole wheat crumbs that I added Italian seasoning and garlic powder to)
Optional: I had some fresh spinach to use up, so I wilted the wet leaves in a skillet for a few minutes, squeezed out the water then chopped and added to the vegetable mix

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 10-15 minutes, until the squash is tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Just want to mention that my squashes always seem to take different times to cook. Check after 45...it might surprise you and be done.

Raise oven temp to 400.

Meanwhile, warm the oil in a medium skillet set over medium heat.
Add the onion, garlic and basil.
Cook for 4-5 minutes or until the onion is soft.
Add the tomatoes.
Cook for 3 to 4 minutes, or until the mixture is dry.
Add spinach if using.
To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture.
Stir well to mix all ingredients.
Spray a 9x13 baking dish with cooking spray.
Pour mixture into prepared dish.
Sprinkle with the Parmesan cheese and bread crumbs.
Bake for 30 minutes or until bubbly and heated through.