Myra's Spaghetti Squash Dinner

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 7.2 g
  • Cholesterol: 4.0 mg
  • Sodium: 562.4 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 5.2 g

View full nutritional breakdown of Myra's Spaghetti Squash Dinner calories by ingredient
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Great for potlucks Great for potlucks
Number of Servings: 20


    2 medium to large spaghetti squash
    2 TBS Olive oil
    1 TBS minced garlic
    1/2 chopped onion
    1/2 chopped sweet peppers (red, yellow & orange mix)
    2 medium stalks chopped celery
    2 cups chopped fresh spinach
    2 cups fine chopped fresh kale
    2 - 24 oz jars marinara sauce
    2 cups sliced portabello mushrooms
    1 cup red cooking wine
    1/2 grated parmasan cheese

    *Turkey Meatballs - Optional


Sauce can be used over pasta or rice as well. I can be a meal by itself too. Also really good to use shrimp instead of meatballs.


Cut squash in half length wise. Scrape out the seeds and place face town in a shallow baking dish with about an inch of water in the bottom. Cover and microwave for 8-10 minutes. Should be just tender. Don't over cook. Let cool enough to handle and scrape squash out of shell with a fork.

Saute garlic, onion, peppers and celery until tender (about 6 minutes). Add spinach and kale and continue to saute for about 3 more minutes until kale is tender. Spinach will cook faster and almost disappear. Add marinara sauce, wine and mushrooms. Bring to a simmer and cook about 15 more minutes.

Heat meatballs in the microwave 25 at a time for 5 to 7 minutes.

Place 1/2 of squash in a deep bowl. Add 25 meatballs and 1/2 of sauce. Sprinkle 1/2 of cheese. Cover with remaining squash, meatballs and sauce and sprinkle with remaining cheese.

Serving Size: Makes 20 2 cup servings

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