Sherie's Spaghetti Squash Bake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 234.8
  • Total Fat: 14.2 g
  • Cholesterol: 47.2 mg
  • Sodium: 611.1 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.9 g

View full nutritional breakdown of Sherie's Spaghetti Squash Bake calories by ingredient
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Another lighter version of a family favorite. Another lighter version of a family favorite.
Number of Servings: 10


    1 lb Ground beef, extra lean
    1 can Hunt's Traditional Spaghetti Sauce (approx 3 cups)
    1 1/2 C Kraft Natural Cheese, Pizzeria
    1/2 C Parmsan cheese, grated
    5 C Spaghetti squash
    1 Tbsp. garlic powder or 2 cloves garlic


Cut spaghetti squash in half. Scoop out seeds and pulp. Microwave each half separately, covered in waxed paper or plastic wrap, for approximately 14 minutes. Once the squash is cooked, use a fork to remove the flesh, which will come out in spaghetti-like strings.

Meanwhile, cook beef in a large skillet sprayed with Pam. Add garlic or garlic powder as beef cooks. Once the beef is browned, drain, if necessary, and return to skillet. Add sauce and allow to simmer.

In a 9 x 13 baking dish, prepared with cooking spray, spread 1/2 the contents of the spaghetti squash. Layer with half of the meat and sauce mixture and 1/2 the cheeses. Add remaining spaghetti squash and meat sauce. Stir entire panful of ingredients until combined. Smooth out the mixture. Cover with remaining cheeses.

Bake at 350 degrees for 30 minutes or until bubbly.

Number of Servings: 10

Recipe submitted by SparkPeople user WEIGH2BIG1.

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