Spaghetti Squash, Portabella Muchroom, Spinach Casserole

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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

Introduction

Healthy veggie main dish. Healthy veggie main dish.

Minutes to Prepare: 30

Minutes to Cook: 35

Number of Servings: 8

Ingredients

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

Directions

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.