Beef / Pork

Spaghetti squash and angel hair casserole is for Dinner.

Spaghetti squash and angel hair casserole takes 35 minutes to prepare.

Spaghetti squash and angel hair casserole takes 35 minutes to cook.

Spaghetti squash and angel hair casserole makes 12 servings.

The ingredients for Spaghetti squash and angel hair casserole are:

4 cup Barilla Angel Hair Pasta - 1 cup cooked (by ZOOJON)
4 cup Spaghetti Squash
4 serving Kroger Frozen Mixed Vegetables (2/3 cup) (by MACDEN10)
2.75 serving Onions, yellow, raw 1 oz.
3 medium Egg, fresh, whole, raw
1.25 cup Milk, 3.25%
.3 tbsp Crushed red pepper flakes (by PANTUFAS)
2 cup Cheddar Cheese, Kroger shredded Sharp Cheddar
4 serving Ham, Oscar Mayer Deli Fresh Honey Ham

Here is how you make Spaghetti squash and angel hair casserole:

Cook pasta according to directions. Set aside.Cook spaghetti squash to where you can shred it into "noodles". Set aside.Beat 3 eggs into 1.25 cups of milk. Set aside.Slice ham into strips. Set aside.Finely dice onion. Set aside.Butter a 9 x 13 casserole pan. Mix together the squash, pasta, onion, mixed vegetables, ham and red pepper flakes. Put mixture in the buttered pan. Top with the shredded cheese and then evenly pour the milk & egg mixture over the top. Bake in a 400F oven for 35 minutes or until brown & bubbly on top.Serving Size: Makes 12 3" piecesNumber of Servings: 12Recipe submitted by SparkPeople user JATO791.

The nutritional information for Spaghetti squash and angel hair casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 227.6

• Total Fat: 8.7 g
• Cholesterol: 71.8 mg
• Sodium: 390.3 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 2.5 g
• Protein: 13.6 g