By /

Italian Style Spaghetti Squash Bake

Prep time: 50mins | Difficulty: easy | Serves: 6

A wonderful change from pasta!

Tags:

View All dinner family favorites hearty meal

Nutritional information per serving (1/6 of recipe)

Fat

2.2g 

Saturated

1g 

Carbohydrate

17g 

Protein

N/a 

Calories

103kcals 

Ingredients

  • 1 medium Spaghetti Squash (about 4 cups (500g) of squash)
  • 1 zucchini/courgette squash, shredded
  • 16 ounce (453g) low fat prepared pasta sauce (e.g. Barilla Basil and Garlic or other vegetable or herb type)
  • 8 ounce (226g) can of mushrooms
  • 1/2 cup (50g) 2% fat (reduced fat) shredded mozzarella cheese
  • Grated Parmesan cheese to taste (not included in analysis)
  • Salt, pepper and garlic powder to taste
  • Italian seasoning to taste

Method

  1. Preheat oven to 350°F (176°C).
  2. Cut squash in half lengthwise and remove seeds.
  3. Place approximately 1/2 inch of water at bottom of a 12 inch by 8 inch baking dish and place squash (cut side down) in the dish and microwave for 12-15 minutes or until a fork can be pierced through the squash; cool for a few minutes.
  4. In the same baking dish (sprayed with non-fat cooking spray) scoop out spaghetti squash using a large fork, into the pan and spread out evenly over the entire dish. Add shredded zucchini/courgette.
  5. Drain mushrooms and spread evenly over top of squash.
  6. Add salt (if desired), pepper, garlic powder and Italian seasoning over the mixture to taste.
  7. Spread spaghetti sauce evenly over the squash mixture.
  8. Distribute shredded mozzarella cheese evenly over top; then sprinkle w parmesan. Bake for approximately 25 minutes or until cheese is melted and dish is bubbling.
  9. Let cool for a few minutes before serving. Delicious as entrée or side dish.
Scroll to Top
This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.
This site is registered on Toolset.com as a development site.