Italian Spaghetti Squash
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
Submitted by: AMBERDAWN78
Introduction
This is a great side dish to any meal. This is a great side dish to any meal.Number of Servings: 6
Ingredients
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Spaghetti Squash, Olive Oil, Mushrooms, Zucchini, Aylmer "Spicy Red Pepper" Diced Tomatoes, Bread Crumbs, Kraft Italiano 4 cheese blend
Directions
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.
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.
