Stuffed Tomatoes

Preheat the oven to 400°F. Prepare an oven safe dish with parchment paper or coat bottom with nonstick spray.
Rinse and pat dry the tomatoes. Slice the top off each tomato. Using a paring knife, carefully cut the center pulp of the tomato away from the sides. Do not pierce the outside shell of the tomato! Once the inside has been cut away, use a spoon to scoop out the center.
Place a paper towel inside each tomato shell and gently press into the inside to absorb the excess water. Season the inside with salt and pepper and turn upside down until ready to stuff. This allows any excess water to drain. If there's a lot of moisture, pat them dry once more before stuffing.
In a medium size bowl, combine the cottage cheese, parmesan cheese, egg, spinach, Italian seasoning, onion powder, salt and pepper.
Place the tomato shells in the baking dish and fill each tomato with the cheese and spinach filling.
Bake uncovered for 20 minutes, until the tops have lightly browned and the cheese is melted. Serve warm!