Spaghetti Squash, Portabella Muchroom, Spinach Casserole

4 of 5 (7)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 225.9
  • Total Fat: 12.1 g
  • Cholesterol: 51.4 mg
  • Sodium: 615.0 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 12.1 g

View full nutritional breakdown of Spaghetti Squash, Portabella Muchroom, Spinach Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:


Healthy veggie main dish. Healthy veggie main dish.
Number of Servings: 8


    1 Spaghetti Squash (about 5-6 cups)
    2 Tbs crushed garlic
    2 onions, pureed
    1/4 cup fresh scallions, chopped
    6 fresh big portabela mushroom caps, chopped
    1 bag of fresh spinach, slightly chopped
    salt & pepper to taste
    1 jar of Classico Sun-Dried Tomato Alfredo
    8 oz. part skim mozzarella cheese, shredded
    Olive oil Spray


Cooked spaghetti squash your favorite way (steam, or microwave). I cut in half, clean out seeds, place face down in microwave safe pan and cook on high for 5 minutes per lb (aprox 15 min.).

While that's cooking, take a large saute pan and use some olive oil spray to saute the garlic slightly, then add onions and saute a bit then add scallions, mushrooms, spinach and salt & pepper. Saute' until tender, but still firm. Set aside. In a large bowl, scrape out your squash, mix in sauted items and alfredo sauce. Pour half the mixture in a casserole dish; top with half the cheese. Add the remainder of the mixture and the remainder of cheese on top.

Bake at 350* for 35 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user PUSHWAIT.

Rate This Recipe

Member Ratings For This Recipe

See All Comments