Spaghetti Squash Casserole
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Spaghetti squash1 1/2 cup of spaghetti sauce of your preference1 cup mozzarella cheeseParmesan cheese (optional)
Cut squash in half length-wise. Place face down in a 2 quart microwave-safe dish and add water. Cover with a ventilated plastic wrap and microwave for 13-15 minutes. Repeat with other half.
(Optional) While squash is cooling, cook onions, garlic, and bell pepper over medium-heat for about five minutes or until tender.
When squash is cooled, scrape out the insides using a fork (should yield about 4 cups). Wipe out casserole dish and spray with nonstick spray.
Preheat oven to 350. Put half the squash in the dish, top with half the onion mixture. Top that with half the sauce, and half the cheese. Follow with the rest of the squash, onions, then sauce.
Bake uncovered for 30 minutes. Sprinkle remaining cheese (and Parmesan, if desired) and broil for 2-3 minutes or until golden and crispy.
Let stand 10 minutes before serving.
Serving Size:�makes 4 bowls of spaghetti casserole
(Optional) While squash is cooling, cook onions, garlic, and bell pepper over medium-heat for about five minutes or until tender.
When squash is cooled, scrape out the insides using a fork (should yield about 4 cups). Wipe out casserole dish and spray with nonstick spray.
Preheat oven to 350. Put half the squash in the dish, top with half the onion mixture. Top that with half the sauce, and half the cheese. Follow with the rest of the squash, onions, then sauce.
Bake uncovered for 30 minutes. Sprinkle remaining cheese (and Parmesan, if desired) and broil for 2-3 minutes or until golden and crispy.
Let stand 10 minutes before serving.
Serving Size:�makes 4 bowls of spaghetti casserole
Nutritional Info Amount Per Serving
- Calories: 181.8
- Total Fat: 7.3 g
- Cholesterol: 15.0 mg
- Sodium: 715.4 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.7 g
- Protein: 10.3 g
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