Italian Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Spaghetti Squash (1)Stewed Tomatoes (2) 15 oz cans dice themfresh tomato (1) blanched in hot water, peeled and dicedOnion (1) Diced or choppedgarlic (3 cloves) (garlic Press) or choppedyellow summer squash (2) small to med slicedZucchini squash (2) small to Med slicedSweet Red Pepper (Diced or chopped)Cheese (Mozz) 1 cupfresh Parm cheese(just a sprinkle)Italian Seasoning
Wash Spaghetti Squash and Pierce all over with knife
Cook Spaghetti Squash (Micro Wave 3 minutes turn over and cook 2 minutes the wrap in foil and put in oven for about 1 hour at 350 degrees. (may use favorite method to cook)
While Squash is cooking Wash summer and zucchini squash and slice and put on tray may use olive oil or no calorie no fat butter spray
Wash Red Peppers and dice and put on tray/cookie sheet
put in oven at 350 degrees
Put fresh tomato in boiling water about 2 minutes until it is very hot and then put in ice water (the skin should split and can easily be removed.
Dice the fresh tomato and add to the Stewed tomatoes
In a sauce pan Saute the onion and garlic in a little water for about 10 minutes on low heat.
Add the tomatoes and about 1/2 to 1 tsp of Italian Seasoning and bring to a gentle boil for about 10 minutes
add Summer Squash and Zucchini and red peppers to the tomatoes and turn off the heat.
When the spaghetti squash is done cut in half and remove seeds. Scape Squash from skin and put in a small baking pan.
cover with the tomato/squash mixture and cover with grated cheese
May put it in the oven a minute or 2 to brown the cheese or leave it and the cheese will melt on the tomatoes. Serve like a lasagna or pasta dish (slice or scoop)
Serving Size: about 8 (1/2 cup servings) to 2/3 cup
Number of Servings: 8
Recipe submitted by SparkPeople user KWHITMARSH.
Cook Spaghetti Squash (Micro Wave 3 minutes turn over and cook 2 minutes the wrap in foil and put in oven for about 1 hour at 350 degrees. (may use favorite method to cook)
While Squash is cooking Wash summer and zucchini squash and slice and put on tray may use olive oil or no calorie no fat butter spray
Wash Red Peppers and dice and put on tray/cookie sheet
put in oven at 350 degrees
Put fresh tomato in boiling water about 2 minutes until it is very hot and then put in ice water (the skin should split and can easily be removed.
Dice the fresh tomato and add to the Stewed tomatoes
In a sauce pan Saute the onion and garlic in a little water for about 10 minutes on low heat.
Add the tomatoes and about 1/2 to 1 tsp of Italian Seasoning and bring to a gentle boil for about 10 minutes
add Summer Squash and Zucchini and red peppers to the tomatoes and turn off the heat.
When the spaghetti squash is done cut in half and remove seeds. Scape Squash from skin and put in a small baking pan.
cover with the tomato/squash mixture and cover with grated cheese
May put it in the oven a minute or 2 to brown the cheese or leave it and the cheese will melt on the tomatoes. Serve like a lasagna or pasta dish (slice or scoop)
Serving Size: about 8 (1/2 cup servings) to 2/3 cup
Number of Servings: 8
Recipe submitted by SparkPeople user KWHITMARSH.
Nutritional Info Amount Per Serving
- Calories: 92.7
- Total Fat: 2.2 g
- Cholesterol: 6.2 mg
- Sodium: 275.3 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.4 g
- Protein: 4.9 g
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