Spaghetti Squash with Veggies and Mozzarella
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 200.8
- Total Fat: 10.3 g
- Cholesterol: 21.2 mg
- Sodium: 390.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.9 g
- Protein: 12.2 g
View full nutritional breakdown of Spaghetti Squash with Veggies and Mozzarella calories by ingredient
Number of Servings: 8
Ingredients
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1 spaghetti squash, cooked by your favorite method and separated into strands
1 lg. yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes
3-5 cloves garlic, minced
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper - (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese
Directions
Preheat oven to 375 F. Mix the cheese together, set aside.
Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user THINLIZZY4.
Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user THINLIZZY4.
Member Ratings For This Recipe
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RD03875
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DOZER189
I made this tonight. I used two cans of Ro-Tel instead of the crushed tomatoes and used only green bell peppers as my wife does not like red and yellow ones. I was out of mozzarella so I used a mexican blend we had along with the parmesan. Our first time with spaghetti squash we were impressed! - 3/12/14
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08ESCAPE
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JEEZLA
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LINMAGILL