SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 74.2
  • Total Fat: 2.5 g
  • Cholesterol: 81.6 mg
  • Sodium: 55.6 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.0 g

View full nutritional breakdown of Spaghetti Squash "Bread" Pudding calories by ingredient
Report Inappropriate Recipe

Spaghetti Squash "Bread" Pudding

Submitted by: LKEETON

Introduction

Came up with this when I was looking for a way to use leftover cooked spaghetti squash. I was already using it for a pasta substitute, so I thought it would work as a bread substitute in a casserole. I was right. I am on a low-fat diet, so no butter/margarine is used. Came up with this when I was looking for a way to use leftover cooked spaghetti squash. I was already using it for a pasta substitute, so I thought it would work as a bread substitute in a casserole. I was right. I am on a low-fat diet, so no butter/margarine is used.
Number of Servings: 8

Ingredients

    6 cups cooked spaghetti squash
    3/4 c 1% milk
    3 lg eggs (or equivalent in EggBeaters)
    3/4 c Splenda
    1 T pumpkin pie spice
    1 t vanilla extract

Directions

Makes 8 servings.

Cook spaghetti squash. Cut in half and remove seeds. Remove pulp from shell. Place in large mixing bowl. The amount of squash can vary. I used the pulp from one medium-sized squash.

Beat eggs til lemon colored and add to squash in bowl. Add remaining ingredients and mix well.

Spray 8 X 8 baking dish. Turn mixture into dish.

Bake about 30 minutes at 350 degrees, until browned and center is set.

* You can add dried fruit, such as raisins. Nutritional info does not include this.

Number of Servings: 8

Recipe submitted by SparkPeople user LKEETON.






Great Stories from around the Web


Rate This Recipe