Baked Macaroni/Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 176.8
  • Total Fat: 8.7 g
  • Cholesterol: 25.8 mg
  • Sodium: 354.1 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 10.9 g

View full nutritional breakdown of Baked Macaroni/Spaghetti Squash calories by ingredient
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Introduction

I am trying this to replace baked macaroni in my diet. I have used spaghetti squash in other dishes successfully and thought I would try this for Easter. I am trying this to replace baked macaroni in my diet. I have used spaghetti squash in other dishes successfully and thought I would try this for Easter.
Number of Servings: 8

Ingredients

    2 cups shredded spaghetti squash
    1 cup( measured dry) macaroni
    1/3 cup Plain bread crumbs
    1/2 cup 1% milk
    1 Tblsp I can't believe it's not butter light
    1 10 oz pkg Cracker Barrel extra sharp white cheese made with 2% milk

Directions

Cut the medium size spaghetti squash in half, take out seeds, place in a baking dish with approx 1 inch water and bake in oven at 350 for approx 20 minutes. Take out of oven and use fork to shredde the squash out of the shell. Cook the macaroni. Mix the macaroni and spaghetti squash together, layer in baking dish, adding cheese and margine as you go. Sprinkle the bread crumbs on the first layer and pour 1/2 of the milk over it before adding the next layer. Bake at 350 for approx 20 minutes. Yields 8 half cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DEBBIEDO121.

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