Spaghetti Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Spaghetti Squash, 900 grams Sweet peppers (bell), 2 small Zucchini, 4 cup, sliced Egg, fresh, 2 medium Tofutti Mozzarella, 19 gram(s) Tofutti Mozzarella, 19 gram(s) Semolina, unenriched, 85 grams Cilantro, raw, 3 tbsp Paprika, 2 tbsp
1. preheat oven 380 F
2. cup squash to half clean the seed.
3. put pace down in the pan with a little water, ant to the oven until the Squash soft when you touch on the skin.
4. grind the zucchini and the peppers cut the mozzarella add the semolina cilantro and paprika mix all wall.
5. after the squash cool with a fork take out the meat and mix it with the other ingredients.
6. add the eggs and mix wall.
put on paper cake and bake for 1:15 min 375 F
Serving Size: makes 16- 20 cup cake paper 2.5" 4-5 serving meal
Number of Servings: 4
Recipe submitted by SparkPeople user RUTHYLP.
2. cup squash to half clean the seed.
3. put pace down in the pan with a little water, ant to the oven until the Squash soft when you touch on the skin.
4. grind the zucchini and the peppers cut the mozzarella add the semolina cilantro and paprika mix all wall.
5. after the squash cool with a fork take out the meat and mix it with the other ingredients.
6. add the eggs and mix wall.
put on paper cake and bake for 1:15 min 375 F
Serving Size: makes 16- 20 cup cake paper 2.5" 4-5 serving meal
Number of Servings: 4
Recipe submitted by SparkPeople user RUTHYLP.
Nutritional Info Amount Per Serving
- Calories: 256.8
- Total Fat: 6.6 g
- Cholesterol: 81.4 mg
- Sodium: 223.8 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 8.5 g
- Protein: 9.9 g
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