Brunch

Baked spaghetti squash ziti with summer veggie is for Dinner.

Baked spaghetti squash ziti with summer veggie takes 60 minutes to prepare.

Baked spaghetti squash ziti with summer veggie takes 50 minutes to cook.

Baked spaghetti squash ziti with summer veggie makes 12 servings.

The ingredients for Baked spaghetti squash ziti with summer veggie are:

6 cup Spaghetti Squash
1 cup, chopped Onions, raw
4 clove Garlic
2 cup, chopped Carrots, raw
2 cup, chopped Broccoli, fresh
2 cup, sliced Zucchini
0.5 tsp Salt
0.25 tsp Pepper, black
0.75 cup Ricotta Cheese, part skim milk
8 oz Mozzarella Cheese, part skim milk
0.25 cup Parmesan Cheese, grated

Here is how you make Baked spaghetti squash ziti with summer veggie:

1. Bake spaghetti squash at 400, 45 minutes. Shred spaghetti squash with fork. Turn down oven when done to 375.2. Heat oil over medium high heat.3. Add onion cook stirring frequently for 5-6 minutes 4. Add garlic stirring for 1 minute. 5. Add other veggies for 1-2 minutes 6. Combine onion miexture, spaghetti squash, zucchini, carrots, broccoli, 1/2 mozzarella cheese, Parmesan cheese, and ricotta cheese. Mix well and spread in greeced pan .topwith rest of mozzarella cheese. 7. Topwith foil. Bake for 35 minutes. Remove foil bake 15 more minutes or until bubbly Serving Size: 12 2 inch piecesNumber of Servings: 12Recipe submitted by SparkPeople user MICHELLEJ653.

The nutritional information for Baked spaghetti squash ziti with summer veggie is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 124.0

• Total Fat: 5.2 g
• Cholesterol: 17.4 mg
• Sodium: 277.1 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 2.8 g
• Protein: 8.8 g

Baked spaghetti squash ziti with summer veggie is Italian cuisine.

The dietary needs meet for Baked spaghetti squash ziti with summer veggie is Low Carb