Low Car Spaghetti Squash Casserole with lite cheeses
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Spaghetti Squash, 5 cup (remove)Ricotta Cheese, part skim milk, 1 cup (remove)Mozzarella Cheese, part skim milk, 4 oz (remove)Crushed Tomatoes, 200 grams (remove)Onions, raw, 1 cup, chopped (remove)Garlic, 3 clove (remove)Kraft Reduced Fat Parmesan Cheese (grated) -(2 tsp), 12 tsp (remove)Parsley, .25 cup (remove)*Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., 4 serving (remove)
Slice Squash in half and bake at 375 until easy to pierce with a fork. Remove from oven and use a fork to scrape out the squash. Keep in a bowl to the side.
Chop up the onion; sautee onion, salt, pepper and garlic in a pan. When onions are transulcent add the drained crushed tomatoes (1 qt can). When warmed and most liquid has evaporated, mix all ingredients except parmesan together. Pour into a casserole dish (9x13 works), top with parmesan and bake at 375, uncovered for 40 minutes or until it appears to be warmed throughout.
Number of Servings: 12
Recipe submitted by SparkPeople user KASEY_SMITH2104.
Chop up the onion; sautee onion, salt, pepper and garlic in a pan. When onions are transulcent add the drained crushed tomatoes (1 qt can). When warmed and most liquid has evaporated, mix all ingredients except parmesan together. Pour into a casserole dish (9x13 works), top with parmesan and bake at 375, uncovered for 40 minutes or until it appears to be warmed throughout.
Number of Servings: 12
Recipe submitted by SparkPeople user KASEY_SMITH2104.
Nutritional Info Amount Per Serving
- Calories: 121.7
- Total Fat: 5.9 g
- Cholesterol: 16.8 mg
- Sodium: 179.5 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.9 g
- Protein: 7.6 g
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