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Dinner: Spaghetti Squash with Cheese and Vegetables
Using spaghetti squash this is a veggie rich, cheesy casserole, almost like a lasagna and is a lower calorie alternative.
This recipe includes superfoods such as:
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Get it now →Ingredients
1/2 cup parmesan cheese
1/2 tsp ground oregano
1 tbsp basil
2 tbsps olive oil
4 cloves garlic, minced
1 cup sliced onion, diced
1 medium green bell pepper
2 cups cubed spaghetti squash
20 oz crushed tomatoes
1 medium red bell pepper
1 cup shredded mozzarella cheese, non fat
Instructions
1. Preheat oven to 375° F (200° C). Mix the cheese together, set aside.
2. Heat olive oil in a skillet and add the onion, peppers and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes and basil. Simmer uncovered for about 15 minutes.
3. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9") baking dish.
4. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
5. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
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Get it now →Nutrition Facts
Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 124 kcal | ||
| Fat 5.61 g | ||
| Carbohydrate 11.28 g | ||
| Protein 8.73 g | ||
| Iron 59 mg | ||
| Calcium 196 mg | ||
| Cholesterol 8 mg | ||
| Monounsaturated Fat 3.03 g | ||
| Polyunsaturated Fat 0.62 g | ||
| Saturated Fat 1.63 g | ||
| Sodium 300 mg | ||
| Sugar 1.88 g | ||
| Potassium 345 mg | ||
| Vitamin A 184 mcg | ||
| Vitamin C 650 mg | ||
| Fiber 2.4 g | ||
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