Spaghetti Squash Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 227.8
- Total Fat: 3.4 g
- Cholesterol: 8.3 mg
- Sodium: 563.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 5.5 g
- Protein: 14.5 g
View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
Number of Servings: 6
Ingredients
-
1 8-inch spaghetti squash (4 lbs)
1 c chopped onion
2 cloves garlic, crushed
2 cups sliced mushrooms
2 fresh tomatoes
1/2 t oregano
salt and pepper
1 c cottage cheese (2% fat)
1 cup mozzarella, shredded, fat-free
1 1/2 T dried parsley
1 t dried basil
dash of thyme
1 c fine bread crumbs
1 t olive oil
Directions
Preheat oven to 375.
Slice squash in half, scoop out seeds. Microwave face down in small amount of water until tender.
Scoop out insides when cool.
Saute onions and garlic with salt, pepper, mushrooms, and herbs. When onions are soft, add tomatoes. Cook until most liquid evaporates.
Combine all ingredients. Pour into 2-qt casserole sprayed with pam, or 13x9 pan. Bake uncovered, about 40 minutes. Makes 6 generous, entree-sized servings, or 8-10 side-dish sizes. (Nutritional info based on 6 servings.)
Number of Servings: 6
Recipe submitted by SparkPeople user ROBEKL01.
Slice squash in half, scoop out seeds. Microwave face down in small amount of water until tender.
Scoop out insides when cool.
Saute onions and garlic with salt, pepper, mushrooms, and herbs. When onions are soft, add tomatoes. Cook until most liquid evaporates.
Combine all ingredients. Pour into 2-qt casserole sprayed with pam, or 13x9 pan. Bake uncovered, about 40 minutes. Makes 6 generous, entree-sized servings, or 8-10 side-dish sizes. (Nutritional info based on 6 servings.)
Number of Servings: 6
Recipe submitted by SparkPeople user ROBEKL01.