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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.4
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 676.7 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 7.7 g

View full nutritional breakdown of spaghetti squash casserole calories by ingredient
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spaghetti squash casserole

Submitted by: PAMELAW464

Introduction

all vegetables all vegetables
Number of Servings: 8

Ingredients

    2 spaghetti squash
    2 small zucchini squash
    2 small summer squash
    1 package fresh raw sliced mushrooms
    3 med onions
    1 bell pepper
    1 red pepper
    1 orange pepper
    1 clove of garlic (use all pieces inside )
    1/4 cup olive oil
    2 cans garlic stewed tomatoes
    2 cans garlic diced tomatoes
    1 jar spaghetti sauce
    panko bread crumbs

Directions

halve spaghetti squash and clean out center, place upside down in casserole dish and put about 1/2 inch water on bottom -- bake in 350 oven for 20 minutes -- remove from oven let cool a little bit -- take fork and pull out the spaghetti squash into a casserole dish.....

heat up oil in pan, add mushrooms, onions & peppers along with garlic cloves chopped up -- heat for about 5 minutes until veggies begin to soften -- add summer & zucchini squashes and cans of stewed and diced tomatoes, let simmer on medium heat about 10 minutes --add to the top of spaghetti squash in casserole dish --
sprinkle some panko bread crumbs on top and bake in 350 oven for 20 minutes or until all heated up ...

Serving Size: makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user PAMELAW464.






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