Monterey Spaghetti Squash (Slow Cooker)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 397.0
- Total Fat: 29.2 g
- Cholesterol: 108.4 mg
- Sodium: 481.9 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.9 g
- Protein: 14.8 g
View full nutritional breakdown of Monterey Spaghetti Squash (Slow Cooker) calories by ingredient
Introduction
Adapted my Monterey Pasta recipe using Spaghetti Squash rather than pasta. Adapted my Monterey Pasta recipe using Spaghetti Squash rather than pasta.Number of Servings: 4
Ingredients
-
1 Spaghetti Squash, cooked, flesh removed
1 c. sour cream
.25 c. parmesan cheese
2t minced garlic
1 egg
1 10 oz. pkg frozen spinach
1 c. sharp cheddar
.5 small can French fried onions (10T)
Directions
Thaw and drain spinach. Cook spaghetti squash and remove flesh.
Spray crockpot with PAM and add squash and spinach.
Beat an egg in a medium bowl. Add sour cream, parmesan, and garlic. Add mixture to crockpot.
Add cheese and half the onions to the crockpot -- stir well to combine Cook on high for 3-4 hours or low for 8 hours. Top with rest of onions and enjoy.
Makes 4 1.5 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELMARLENA.
Spray crockpot with PAM and add squash and spinach.
Beat an egg in a medium bowl. Add sour cream, parmesan, and garlic. Add mixture to crockpot.
Add cheese and half the onions to the crockpot -- stir well to combine Cook on high for 3-4 hours or low for 8 hours. Top with rest of onions and enjoy.
Makes 4 1.5 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELMARLENA.