Spaghetti Squash Casserole


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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 6.8
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.5 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.2 g

View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
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Introduction

M\y children will eat this. I can hide a lot of vegetables in this dish and often serve it with baked salmon. M\y children will eat this. I can hide a lot of vegetables in this dish and often serve it with baked salmon.
Number of Servings: 9

Ingredients

    1 spaghetti squash, halved and bake at 400degrees for 30 minutes
    1 medium onion, finely chopped
    1 clove garlic, minced
    1 tomatoe, diced
    2 cups spinach leafs
    1 cup shredded zucchini
    1 tablespoon olive oil
    1 c. low fat riccotto cheese
    1 cup small curd cottage cheese
    1/2 c. low fat bleau cheese(optional)
    1/4 c. parmesian

Directions

In a large skillet on medium heat, 1 tablespoon olive oil, onion, garlic. Cook until until is clear, add tomatoe spinach, zucchini, continue to cook on medium heat, add cheeses(except parmesian), stirring occasionally. Using fork to remove meat from spaghetti squash and add to skillet, making sure everything is well coated with
cheese. Spray 9x9 inch baking dish with olive oil, turn contents of skillet into baking dish. Top with parmesian cheese and place in oven at 350 degrees for 35 to 45 minutes until cheese is starting to turn brown. Cut into 9 pieces. 1 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user LYNETTEDELGADO.

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