- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 116.1
- Total Fat: 2.8 g
- Cholesterol: 3.1 mg
- Sodium: 547.5 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 3.6 g
- Protein: 9.8 g
Baked Spaghetti Squash SpaghettiSubmitted by: PEACHEZ82
IntroductionFinally bought a Spaghetti squash and decided to see if I could fool the family into eating nothing but veggies. Finally bought a Spaghetti squash and decided to see if I could fool the family into eating nothing but veggies.
Happy Harvest Diced Mushrooms 1 can
Regiano Traditional Spaghetti Sauce, 1 Jar
Aldi Taco Shredded Cheese, 0.25 cup
Yves Meatless Ground Round crumbles, 1 Package
Let the Spaghetti Squash cool, cut in half scoop out the seeds and gently rake spaghetti squash strands in separate baking dish.
Mix Meat Crumbles, Spaghetti sauce and mushrooms into a sauce pan and saute.
Preheat the oven to 450 degrees
Layer Spaghetti squash, meat mixture and top with cheese. Alternate layers example, squash, meat mixture, sauce cheese repeat until the baking dish is full.
Cook for 30 to 40 minutes. Let cool for 15 minutes and serve.
Serving Size: This can can serve between 6-8 people
Number of Servings: 8
Recipe submitted by SparkPeople user PEACHEZ82.