Baked Spaghetti Squash with Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 111.9
  • Total Fat: 4.1 g
  • Cholesterol: 6.0 mg
  • Sodium: 253.8 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Baked Spaghetti Squash with Roasted Vegetables calories by ingredient
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Number of Servings: 12


    1 Whole Spaghetti Squash
    1 jar Ragu tomato basil
    1 cup chopped fresh mushrooms
    3 cups sliced bell peppers
    1 red onion coarsely chopped
    6 cloves garlic chopped
    4 oz skim mozzarella cheese, shredded
    2 Tbs olive oil


Cut squash in 1/2 and seed. Mix 1/2 of garlic and oil in a small dish and spread on meat of squash with your fingers to evenly coat the squash. Bake in 425 oven for 50 minutes, or until the meat of squash is soft when pricked with a fork. Meanwhile, coarsely chop the vegetables and spread onto a cookie sheet along with the remaining garlic, that has been prepared with a nonstick cooking spray. Bake with the squash for about 20 minutes.

When squash and vegetables are done, allow to cool for about 20 minutes. hollow out the squash into a bowl and mix thoroughly with vegetables and Ragu.

Spread into a 9X13 cake pan that has been sprayed with nonstick cooking spray. (I like to divide mine into two smaller cake pans and freeze one for another night.) Top with the mozzarella cheese.

Cover with foil. Bake in a 350 oven until heated through, about 20 minutes.

If you have frozen your's like I do, it takes about 45 minutes if it's been thawed out for it to get completely heated and the cheese to melt.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user MDMAEDER.

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