Spaghetti Squash Casserole

Spaghetti Squash Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.8
  • Total Fat: 6.6 g
  • Cholesterol: 81.4 mg
  • Sodium: 223.8 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 8.5 g
  • Protein: 9.9 g

View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
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Submitted by:


I use Smoked Paprika I use Smoked Paprika
Number of Servings: 4


    Spaghetti Squash, 900 grams
    Sweet peppers (bell), 2 small
    Zucchini, 4 cup, sliced
    Egg, fresh, 2 medium
    Tofutti Mozzarella, 19 gram(s)
    Tofutti Mozzarella, 19 gram(s)
    Semolina, unenriched, 85 grams
    Cilantro, raw, 3 tbsp
    Paprika, 2 tbsp


1. preheat oven 380 F
2. cup squash to half clean the seed.
3. put pace down in the pan with a little water, ant to the oven until the Squash soft when you touch on the skin.
4. grind the zucchini and the peppers cut the mozzarella add the semolina cilantro and paprika mix all wall.
5. after the squash cool with a fork take out the meat and mix it with the other ingredients.
6. add the eggs and mix wall.
put on paper cake and bake for 1:15 min 375 F

Serving Size: makes 16- 20 cup cake paper 2.5" 4-5 serving meal

Number of Servings: 4

Recipe submitted by SparkPeople user RUTHYLP.

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