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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 139.9
  • Total Fat: 7.4 g
  • Cholesterol: 19.8 mg
  • Sodium: 161.9 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 8.7 g

View full nutritional breakdown of Low Carb Spaghetti Squash Casserole calories by ingredient
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Low Carb Spaghetti Squash Casserole

Submitted by: BELIEVINGIT111

Introduction

This is a modified version of Moosewood's Spaghetti Squash Casserole - great for low carb dieters.

Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated parmesan. Bake at 375, uncovered, for about 40 minutes.
This is a modified version of Moosewood's Spaghetti Squash Casserole - great for low carb dieters.

Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated parmesan. Bake at 375, uncovered, for about 40 minutes.

Number of Servings: 10

Ingredients

    * Spaghetti Squash, 4 cup
    * Ricotta Cheese, whole milk, 1 cup
    * Mozzarella Cheese, part skim milk, 4 oz
    * Crushed Tomatoes - 1 quart with extra fluid drained leaving 1/2 quart tomatoes.
    * Mushrooms, fresh, 1 cup, pieces or slices
    * Onions, raw, 1 cup, chopped
    * Garlic, 3 clove
    * Parmesan Cheese, shredded, 2 tbsp
    * Parsley chopped - 1/4 cup
    * Flax Meal - 1/4 cup

Directions

Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft add chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with grated parmesan. Bake at 375, uncovered, for about 40 minutes.

Makes 12 servings - approximately 1/2 cup if I cook this in 8 by 8 inch casserole dish.

Number of Servings: 10

Recipe submitted by SparkPeople user BELIEVINGIT111.






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