Monterey Spaghetti Squash (Slow Cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Spaghetti Squash, cooked, flesh removed1 c. sour cream.25 c. parmesan cheese2t minced garlic1 egg1 10 oz. pkg frozen spinach1 c. sharp cheddar.5 small can French fried onions (10T)
Thaw and drain spinach. Cook spaghetti squash and remove flesh.
Spray crockpot with PAM and add squash and spinach.
Beat an egg in a medium bowl. Add sour cream, parmesan, and garlic. Add mixture to crockpot.
Add cheese and half the onions to the crockpot -- stir well to combine Cook on high for 3-4 hours or low for 8 hours. Top with rest of onions and enjoy.
Makes 4 1.5 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELMARLENA.
Spray crockpot with PAM and add squash and spinach.
Beat an egg in a medium bowl. Add sour cream, parmesan, and garlic. Add mixture to crockpot.
Add cheese and half the onions to the crockpot -- stir well to combine Cook on high for 3-4 hours or low for 8 hours. Top with rest of onions and enjoy.
Makes 4 1.5 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELMARLENA.
Nutritional Info Amount Per Serving
- Calories: 397.0
- Total Fat: 29.2 g
- Cholesterol: 108.4 mg
- Sodium: 481.9 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.9 g
- Protein: 14.8 g
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