Spaghetti Squash with V8/Veggies Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cups V8 regular1.5 cups V8 low sodium4 cups chopped celery3 cups cooked barley3 cups diced carrots3 cups fresh, diced green beans4.5 cups cooked and shredded spaghetti squash
Everything into your crockpot except the spaghetti squash. Cook on high for 3 hours or on low for 6-8 hours. Do not worry if it turns mushy - you are making a sauce for your spaghetti.
Preparing the spaghetti squash: you will just under 5 pounds of squash. Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.
Bake rind side up about 30 to 40 minutes at 375 F.
Separate strands by running a fork through in the "from stem to stern" direction.
Store the sauce and the spaghetti separately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DMGCATS.
Preparing the spaghetti squash: you will just under 5 pounds of squash. Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.
Bake rind side up about 30 to 40 minutes at 375 F.
Separate strands by running a fork through in the "from stem to stern" direction.
Store the sauce and the spaghetti separately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DMGCATS.
Nutritional Info Amount Per Serving
- Calories: 297.1
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 374.4 mg
- Total Carbs: 68.1 g
- Dietary Fiber: 15.3 g
- Protein: 8.0 g
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