Spaghetti Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 8-inch spaghetti squash (4 lbs)1 c chopped onion2 cloves garlic, crushed2 cups sliced mushrooms2 fresh tomatoes1/2 t oreganosalt and pepper1 c cottage cheese (2% fat)1 cup mozzarella, shredded, fat-free1 1/2 T dried parsley1 t dried basildash of thyme1 c fine bread crumbs1 t olive oil
Preheat oven to 375.
Slice squash in half, scoop out seeds. Microwave face down in small amount of water until tender.
Scoop out insides when cool.
Saute onions and garlic with salt, pepper, mushrooms, and herbs. When onions are soft, add tomatoes. Cook until most liquid evaporates.
Combine all ingredients. Pour into 2-qt casserole sprayed with pam, or 13x9 pan. Bake uncovered, about 40 minutes. Makes 6 generous, entree-sized servings, or 8-10 side-dish sizes. (Nutritional info based on 6 servings.)
Number of Servings: 6
Recipe submitted by SparkPeople user ROBEKL01.
Slice squash in half, scoop out seeds. Microwave face down in small amount of water until tender.
Scoop out insides when cool.
Saute onions and garlic with salt, pepper, mushrooms, and herbs. When onions are soft, add tomatoes. Cook until most liquid evaporates.
Combine all ingredients. Pour into 2-qt casserole sprayed with pam, or 13x9 pan. Bake uncovered, about 40 minutes. Makes 6 generous, entree-sized servings, or 8-10 side-dish sizes. (Nutritional info based on 6 servings.)
Number of Servings: 6
Recipe submitted by SparkPeople user ROBEKL01.
Nutritional Info Amount Per Serving
- Calories: 227.8
- Total Fat: 3.4 g
- Cholesterol: 8.3 mg
- Sodium: 563.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 5.5 g
- Protein: 14.5 g
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