| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian5 | 4 | servings |
INGREDIENTS
| 1 1/2 | lb | Spaghetti squash |
| 1 | c | Grated mozzarella cheese |
| 1 1/2 | c | Grated zucchini or diced |
| Green pepper | ||
| 2 | c | Tomato sauce |
| 1/2 | ts | Oregano |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Salt; (or less) |
| 1 | ds | Pepper |
| 1/2 | c | Grated parmesan cheese |
INSTRUCTIONS
Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids to watch!) Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spaghetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes. Per serving: 137 Calories (kcal); 4g Total Fat; (25% calories from fat); 7g Protein; 21g Carbohydrate; 8mg Cholesterol; 1223mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“God specializes in surprise endings”