Fish

marys spaghetti squash shrimp italian cassarole takes 30 minutes to prepare.

marys spaghetti squash shrimp italian cassarole takes 45 minutes to cook.

marys spaghetti squash shrimp italian cassarole makes 8 servings.

The ingredients for marys spaghetti squash shrimp italian cassarole are:

8 cup spaghetti squash (cooked) 1 cup (by IGOBYDI)
8 oz Shrimp, raw
2 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar
1.5 cup Sargento Tex Mex Shredded Cheese Blend (by KWANGAWOO)
1 cup Tomato Sauce, with onions, green peppers, and celery
6 oz Onion, sweet, raw
8 tbsp Daisy Light Sour Cream
200 gram(s) Squash, Summer, Zuchini, includes skin, raw (by THEODORE1958)
1 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)
2.5 cup paul newman maranera pasta sauce
4 serving mushroom, portabella cap - 1 cap-3 oz serv

Here is how you make marys spaghetti squash shrimp italian cassarole:

cook large spaghetti squash in microwave. cut slit in top and microwave for 15 minute. cool. cut in half and remove seeds. Shred the remaining flesh with fork into strings. thaw raw shrimp (no shell or tail) under running water. drainslice all vegetables spray baking pan with no stick sprayspread one cup of maranera sauce over bottom of panspread 1/2 of the spaghetti squash evenly over bottom of panspread a layer of half all diced vegetablesdot with sour creamadd diced tomatoes with green peppersspread a layer of shredded cheeserepeat all layers finishing with shredded cheeseadd italian herbs as desiredServing Size: makes 8 generous servingsNumber of Servings: 8Recipe submitted by SparkPeople user MARY7540.

The nutritional information for marys spaghetti squash shrimp italian cassarole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 320.3

• Total Fat: 14.2 g
• Cholesterol: 82.3 mg
• Sodium: 903.1 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 6.8 g
• Protein: 23.1 g