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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 121.7
  • Total Fat: 5.9 g
  • Cholesterol: 16.8 mg
  • Sodium: 179.5 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 7.6 g

View full nutritional breakdown of Low Car Spaghetti Squash Casserole with lite cheeses calories by ingredient
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Low Car Spaghetti Squash Casserole with lite cheeses

Submitted by: KASEY_SMITH2104


Number of Servings: 12

Ingredients

    Spaghetti Squash, 5 cup (remove)
    Ricotta Cheese, part skim milk, 1 cup (remove)
    Mozzarella Cheese, part skim milk, 4 oz (remove)
    Crushed Tomatoes, 200 grams (remove)
    Onions, raw, 1 cup, chopped (remove)
    Garlic, 3 clove (remove)
    Kraft Reduced Fat Parmesan Cheese (grated) -(2 tsp), 12 tsp (remove)
    Parsley, .25 cup (remove)
    *Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., 4 serving (remove)

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Directions

Slice Squash in half and bake at 375 until easy to pierce with a fork. Remove from oven and use a fork to scrape out the squash. Keep in a bowl to the side.

Chop up the onion; sautee onion, salt, pepper and garlic in a pan. When onions are transulcent add the drained crushed tomatoes (1 qt can). When warmed and most liquid has evaporated, mix all ingredients except parmesan together. Pour into a casserole dish (9x13 works), top with parmesan and bake at 375, uncovered for 40 minutes or until it appears to be warmed throughout.

Number of Servings: 12

Recipe submitted by SparkPeople user KASEY_SMITH2104.






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