Cheesy Spaghetti Squash Casserole with Parmesan and Mozzarella
Nutrition per Serving
350
Calories
15g
Protein
30g
Carbs
20g
Fat
This recipe requires a medium spaghetti squash, mozzarella cheese, Parmesan cheese, garlic, dried oregano, and salt and pepper. The Glycemic Index (GI) of spaghetti squash is low, which makes it a great choice for people with PCOS.
Ingredients
1 medium spaghetti squash (around 2 lbs or 0.9 kg), 1 cup of shredded mozzarella cheese (240 ml), 1/2 cup of grated Parmesan cheese (120 ml), 2 cloves of garlic, minced, 1/2 teaspoon of dried oregano (2.5 ml), salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender. 2. Once the squash is cooked, use a fork to scrape out the flesh into spaghetti-like strands. 3. In a large bowl, combine the spaghetti squash strands, mozzarella cheese, Parmesan cheese, minced garlic, dried oregano, salt, and pepper. 4. Transfer the mixture to a baking dish and bake for 20 minutes, or until the cheese is melted and bubbly. 5. Let the casserole cool for a few minutes before serving.
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