Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 179.5
- Total Fat: 10.1 g
- Cholesterol: 35.8 mg
- Sodium: 589.5 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.1 g
- Protein: 7.8 g
View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
Spaghetti Squash Casserole
Submitted by: GOOSIEMOONNumber of Servings: 6
Ingredients
-
1 spaghetti squash, medium
4 oz light cream cheese
1/3 cup milk
12 oz Mushrooms, cleaned and diced
1 medium onion, diced
1/2 tsp Cavender's or other Greek seasoning
Salt and Pepper to taste
1 cup shredded Cheese (OR crumbled Feta cheese)
Directions
1. In stock pot, cover spaghetti squash with water and boil for 15 minutes or until skin will dent in when touched with medium pressure. Drain and set aside to cool.
(Can also bake or microwave squash.)
2. When cool, split squash, removed seeds, and shred the squash with a fork. Put in to large mixing bowl.
3. To squash, add rest of ingredients and mix thorughly. Pour into a greased 8"x 8" baking dish. 4) Bake at 350 degrees for 30-40 minutes.
Serving Size: Makes 6 main-dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOOSIEMOON.
(Can also bake or microwave squash.)
2. When cool, split squash, removed seeds, and shred the squash with a fork. Put in to large mixing bowl.
3. To squash, add rest of ingredients and mix thorughly. Pour into a greased 8"x 8" baking dish. 4) Bake at 350 degrees for 30-40 minutes.
Serving Size: Makes 6 main-dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOOSIEMOON.
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