Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 53.2
- Total Fat: 1.2 g
- Cholesterol: 2.2 mg
- Sodium: 80.4 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.2 g
- Protein: 2.1 g
View full nutritional breakdown of Cheesy Spaghetti Squash calories by ingredient
Cheesy Spaghetti Squash
Submitted by: SHELLPROIntroduction
Great for those days you crave Mac n Cheese! Original recipe found in Kraft's eatingbetteramerica.com, my version uses the Spaghetti Squash. Great for those days you crave Mac n Cheese! Original recipe found in Kraft's eatingbetteramerica.com, my version uses the Spaghetti Squash.Number of Servings: 10
Ingredients
-
1 Lrg. Spaghetti Squash, 3 lbs recommended
2 Tbs Parmesan cheese
1/2 c. Shredded Mozzarella
1 c finely chopped plum tomatos or petite diced canned.
1/4 c. chopped fresh parsley or dried works also.
Directions
Pierce squash several time to vent. Microware on High 10 min. or until soft, turning over after 5 min. Remove from Microwave & let stand 5 min. or so before opening- beware! it will be extremely HOT!
Cut squash in half long wise, remove & discard seed- qrapefruti spoon works great! Using a fork, scrape insides to remove strands of 'spaghetti'. Careful not to dig too deep as you will be using the shell.
Place the 'spaghetti' into a bowl with your remaining ingredients: toss lightly & cutting strands if need with a knife. Spoon ingredients back into the shell & Microwave again on HIGH for 2 or so min. or until heated through & cheese is melted.
Ingredients will keep up to 2 days 'outside' of the shell in refrigerator- if any left overs remain. And it tastes just as good re-heated on High 3-5 min.
I've also used other cheeses for this including Cheddar & Velveeta! Vary your extras- such as bacon bits or chopped ham instead of the tomatos.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELLPRO.
Cut squash in half long wise, remove & discard seed- qrapefruti spoon works great! Using a fork, scrape insides to remove strands of 'spaghetti'. Careful not to dig too deep as you will be using the shell.
Place the 'spaghetti' into a bowl with your remaining ingredients: toss lightly & cutting strands if need with a knife. Spoon ingredients back into the shell & Microwave again on HIGH for 2 or so min. or until heated through & cheese is melted.
Ingredients will keep up to 2 days 'outside' of the shell in refrigerator- if any left overs remain. And it tastes just as good re-heated on High 3-5 min.
I've also used other cheeses for this including Cheddar & Velveeta! Vary your extras- such as bacon bits or chopped ham instead of the tomatos.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELLPRO.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
Member Ratings For This Recipe
-
Incredible!
2 of 2 people found this review helpful -
Incredible!
1 of 1 people found this review helpfulI made this last night. It was great!!! I did add some garlic and smoked sea salt. - 7/23/10
Reply from SHELLPRO (7/23/10)
Sounds like I'll have 2 try your additions! I have trouble finding flavored salts though.
Was this review helpful?
-
Very Good
My squash was around 2 pounds, I used a whole 14oz can of diced tomatoes w/basil & oregano. While the squash was cooling, I sliced and browned Butterball Smoked Turkey Sausage and added it with the cheese-tomato mixture. He said it was the best spaghetti squash he has ever had! - 7/14/11
Was this review helpful? -
Very Good
-
Incredible!
-
Incredible!
yummy - 2/10/10
Reply from SHELLPRO (2/11/10)
Even my DH love's this- by the way, the correct web site is eatbetteramerica.com.
Was this review helpful? -
0 of 1 people found this review helpful
