Spaghetti Squash Casserole
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
Introduction
I use Smoked Paprika I use Smoked PaprikaNumber of Servings: 4
Ingredients
-
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
Directions
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.
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.