| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Low-fat, Side dishes, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | c | Cooked, drained spaghetti squash |
| 1 | 8 oz. can tomato sauce | |
| 1/2 | ts | Dried oregano |
| 1/8 | ts | Garlic powder |
| 1 | tb | Plus |
| 1 | ts | Parmesan cheese |
INSTRUCTIONS
Preheat oven to 375. Place squash in a casserole that has been sprayed with a nonstick cooking spray. Combine tomato sauce, oregano, and garlic powder and pour evenly over squash. Sprinkle with parmesan cheese. Bake 20 minutes or until hot and bubbly. Per serving: 2g protein, 1g fat, 9g carb., 330mg sodium, 1mg chol., 47 calories. Posted to MC-Recipe Digest V1 #916 by [email protected] on Nov 19, 1997
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