Veggie Au Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
600 gram(s) Spaghetti Squash, raw, seeds and skin removed (by CBWEBER) 195 grams Potato, raw 34 oz Boneless Skinless Chicken Breast - Raw (by LAURIE32) 43 grams Onions, dehydrated flakes 499 grams Cauliflower, raw 45 grams Butter, salted 45 grams Garlic 3 cup Milk, 1% 280 grams Carrots, raw 4 tbsp Half and Half Cream 96 grams Parmesan Cheese, hard 454 gram(s) Cheese Mozza-Cheddar Part Skim Moz & Ched Kraft (by CANADIAN69) 1 tsp Pepper, black 1 tsp Salt 40 grams Flour, white
1. cook spaghetti squash, chicken in oven.
2. on separate pan, roast potato (diced up), cut carrots and cut cauliflower.
3. make cheese sauce- melt butter, saute onion and garlic, add flour and dissolve, add milk, whisk until smooth. add cheese gradually and melt thoroughly.
4. slice up chicken and stir all roasted veggies together. add half of cheese sauce and stir well.
5. spread mix in 9x13 baking pan and cover with rest of cheese sauce.
6. cook in oven at 375 fahrenheit for 30 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MAITHUNALOVE.
2. on separate pan, roast potato (diced up), cut carrots and cut cauliflower.
3. make cheese sauce- melt butter, saute onion and garlic, add flour and dissolve, add milk, whisk until smooth. add cheese gradually and melt thoroughly.
4. slice up chicken and stir all roasted veggies together. add half of cheese sauce and stir well.
5. spread mix in 9x13 baking pan and cover with rest of cheese sauce.
6. cook in oven at 375 fahrenheit for 30 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MAITHUNALOVE.
Nutritional Info Amount Per Serving
- Calories: 738.0
- Total Fat: 31.2 g
- Cholesterol: 178.4 mg
- Sodium: 1,433.6 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 5.2 g
- Protein: 68.8 g
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