Spaghetti Squash, Portabella Muchroom, Spinach Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Spaghetti Squash (about 5-6 cups)2 Tbs crushed garlic2 onions, pureed1/4 cup fresh scallions, chopped6 fresh big portabela mushroom caps, chopped1 bag of fresh spinach, slightly choppedsalt & pepper to taste1 jar of Classico Sun-Dried Tomato Alfredo8 oz. part skim mozzarella cheese, shreddedOlive oil Spray
Cooked spaghetti squash your favorite way (steam, or microwave). I cut in half, clean out seeds, place face down in microwave safe pan and cook on high for 5 minutes per lb (aprox 15 min.).
While that's cooking, take a large saute pan and use some olive oil spray to saute the garlic slightly, then add onions and saute a bit then add scallions, mushrooms, spinach and salt & pepper. Saute' until tender, but still firm. Set aside. In a large bowl, scrape out your squash, mix in sauted items and alfredo sauce. Pour half the mixture in a casserole dish; top with half the cheese. Add the remainder of the mixture and the remainder of cheese on top.
Bake at 350* for 35 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user PUSHWAIT.
While that's cooking, take a large saute pan and use some olive oil spray to saute the garlic slightly, then add onions and saute a bit then add scallions, mushrooms, spinach and salt & pepper. Saute' until tender, but still firm. Set aside. In a large bowl, scrape out your squash, mix in sauted items and alfredo sauce. Pour half the mixture in a casserole dish; top with half the cheese. Add the remainder of the mixture and the remainder of cheese on top.
Bake at 350* for 35 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user PUSHWAIT.
Nutritional Info Amount Per Serving
- Calories: 225.9
- Total Fat: 12.1 g
- Cholesterol: 51.4 mg
- Sodium: 615.0 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.6 g
- Protein: 12.1 g
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