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Yield: Serves 4 - 1 cup each.
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Spaghetti Squash Parmesan
| Nutrition Information | |
| Calories: | 260 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 420mg |
| Carbohydrates: | 36g |
| Dietary Fiber: | 7g |
| Sugars: | 15g |
| Protein: | 25g |
| Vitamin A: | 4000iu (80%) |
| Vitamin C: | 42mg (70%) |
| Calcium: | 700mg (70%) |
| Iron: | 3.6mg (20%) |
1 spaghetti squash
10 ounce package frozen chopped spinach
1 cup nonfat ricotta cheese
1/2 cup plain bread crumbs
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
2 cups low-sodium pasta sauce
1/4 cup Parmesan cheese
Cut squash in half and remove seeds and pulp. Invert on a tray and microwave until tender, about 10-15 minutes. Let cool. Using a fork, remove the strands of squash from its shell. Lightly spray a 9 by 13 inch pan with nonstick cooking spray. Arrange the squash on the bottom of the pan.
Thaw spinach and drain well, pressing out excess liquid. In a bowl, combine the spinach, ricotta cheese, bread crumbs and seasonings. Mix until blended. Spread over squash.
Top with pasta sauce and sprinkle with cheese. Bake at 350º for 30-40 minutes or until heated through. Allow to sit for 5 minutes before cutting and serving. This dish goes well with salad and bread for a light dinner.
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(Page 1 of 1, 1 total comments)
+Bubblegirl323
easy to make and delicious to eat
posted Oct 6th, 2015 8:57 pm