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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 127.7
  • Total Fat: 6.0 g
  • Cholesterol: 16.4 mg
  • Sodium: 397.6 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 8.6 g

View full nutritional breakdown of Vegetable Spaghetti calories by ingredient
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Vegetable Spaghetti

Submitted by: JESUSTRANSFORMS

Introduction

A tasty alternative to pasta that is full of vitamins and protien. Children love it ! A tasty alternative to pasta that is full of vitamins and protien. Children love it !
Number of Servings: 8

Ingredients

    Spaghetti Squash, Eggplant, Mushrooms, Onions, Basil, Garlic and cheese

Directions

Bake Spaghetti Squash at 350 for 1 hour.
While Squash is cooking chop and saute remaining vegetables in olive oil spray.

When Spaghetti Squash is cooked, remove from oven and cut in half long ways. Scrape out seeds and place to the side (these can be washed and baked at 250 for a great snack!)..Scrape out inside meat of squash and place it in a casserole pan. Top with remaining veggies, pour sauce on top of all the vegetables and top with Mozerrala cheese. Bake at 350 for 30 minutes. Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JESUSTRANSFORMS.






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