Baked spaghetti squash ziti with summer veggie

Baked spaghetti squash ziti with summer veggie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 124.0
  • Total Fat: 5.2 g
  • Cholesterol: 17.4 mg
  • Sodium: 277.1 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.8 g

View full nutritional breakdown of Baked spaghetti squash ziti with summer veggie calories by ingredient
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Introduction

2 green , 1/2 red, 1 blue, 1 spoon 2 green , 1/2 red, 1 blue, 1 spoon
Number of Servings: 12

Ingredients

    6 cup Spaghetti Squash
    1 cup, chopped Onions, raw
    4 clove Garlic
    2 cup, chopped Carrots, raw
    2 cup, chopped Broccoli, fresh
    2 cup, sliced Zucchini
    0.5 tsp Salt
    0.25 tsp Pepper, black
    0.75 cup Ricotta Cheese, part skim milk
    8 oz Mozzarella Cheese, part skim milk
    0.25 cup Parmesan Cheese, grated

Directions

1. Bake spaghetti squash at 400, 45 minutes. Shred spaghetti squash with fork. Turn down oven when done to 375.
2. Heat oil over medium high heat.
3. Add onion cook stirring frequently for 5-6 minutes
4. Add garlic stirring for 1 minute.
5. Add other veggies for 1-2 minutes
6. Combine onion miexture, spaghetti squash, zucchini, carrots, broccoli, 1/2 mozzarella cheese, Parmesan cheese, and ricotta cheese. Mix well and spread in greeced pan .topwith rest of mozzarella cheese.
7. Topwith foil. Bake for 35 minutes. Remove foil bake 15 more minutes or until bubbly


Serving Size: 12 2 inch pieces

Number of Servings: 12

Recipe submitted by SparkPeople user MICHELLEJ653.

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Member Ratings For This Recipe


  • Good
    This is okay - 6/21/20

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  • great - 6/16/20

    Reply from MICHELLEJ653 (12/30/20)
    Thank you! Would you say it was a 1,2,3,4 or 5 star?


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