Dinner

Monterey Spaghetti Squash (Slow Cooker) is for Dinner.

Monterey Spaghetti Squash (Slow Cooker) takes 30 minutes to prepare.

Monterey Spaghetti Squash (Slow Cooker) takes 240 minutes to cook.

Monterey Spaghetti Squash (Slow Cooker) makes 4 servings.

The ingredients for Monterey Spaghetti Squash (Slow Cooker) are:

1 Spaghetti Squash, cooked, flesh removed
1 c. sour cream
.25 c. parmesan cheese
2t minced garlic
1 egg
1 10 oz. pkg frozen spinach
1 c. sharp cheddar
.5 small can French fried onions (10T)

Here is how you make Monterey Spaghetti Squash (Slow Cooker):

Thaw and drain spinach. Cook spaghetti squash and remove flesh.Spray crockpot with PAM and add squash and spinach.Beat an egg in a medium bowl. Add sour cream, parmesan, and garlic. Add mixture to crockpot.Add cheese and half the onions to the crockpot -- stir well to combine Cook on high for 3-4 hours or low for 8 hours. Top with rest of onions and enjoy. Makes 4 1.5 cup servings.Number of Servings: 4Recipe submitted by SparkPeople user RACHELMARLENA.

The nutritional information for Monterey Spaghetti Squash (Slow Cooker) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 397.0

• Total Fat: 29.2 g
• Cholesterol: 108.4 mg
• Sodium: 481.9 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 3.9 g
• Protein: 14.8 g

The dietary needs meet for Monterey Spaghetti Squash (Slow Cooker) is Vegetarian