Italian Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 154.5
  • Total Fat: 4.5 g
  • Cholesterol: 10.0 mg
  • Sodium: 299.4 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 8.1 g

View full nutritional breakdown of Italian Spaghetti Squash calories by ingredient
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This is a great side dish to any meal. This is a great side dish to any meal.
Number of Servings: 6


    Spaghetti Squash, Olive Oil, Mushrooms, Zucchini, Aylmer "Spicy Red Pepper" Diced Tomatoes, Bread Crumbs, Kraft Italiano 4 cheese blend


Cut spaghetti squash & gut the seeds.
Put the 2 halves into a baking dish with a bit of water on the bottom.
Cover with cling wrap and bake for 30 minutes at 350F.
While squash is baking cut up about 10 - 15 fresh mushrooms & 1 small zucchini.
Saute for about 3 - 4 minutes in olive oil in a medium pan.
Remove squash from oven & scrap the squash with a fork into a 9 x 13 baking dish.
Pour the sauteed mushrooms & zucchini on top of the shredded squash.
Pour a 540 ml (19 fl oz) can of Aylmer "Spicy Red Pepper" diced tomatoes on top of mushrooms & zucchini mixture.
Sprinkle about 1/2 cup of dry bread crumbs on top of the tomatoes.
Add a cup of Kraft Italiano 4 cheese blend on top of bread crumbs.
Makes 6 - 1 cup servings.
Bake uncovered for about 20 minutes in a 350F oven. Broil on low for about 5 more minutes or until cheese is bubbling.

Number of Servings: 6

Recipe submitted by SparkPeople user AMBERDAWN78.

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