The recipe Spaghetti Squash with V8/Veggies Sauce

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Spaghetti Squash with V8/Veggies Sauce recipe is a Lunch meal that takes 180 minutes to make. If you enjoy for Lunch, you will like Spaghetti Squash with V8/Veggies Sauce!

Spaghetti Squash with V8/Veggies Sauce

Spaghetti Squash with V8/Veggies Sauce Recipe
Spaghetti Squash with V8/Veggies Sauce

I wanted a hearty sauce that was filling. This is intended for lunch so that I would get my carbs in early in the day. I cannot eat onions or garlic so feel free to add these because they will not make a big difference in the nutritional factor. BUT please do not add salt until it is cooked and you have tasted it. You should have plenty of salt flavoring from the V8 and if you add salt you would greatly increase the sodium content.Let me know how you like this!

What Course Is Spaghetti Squash with V8/Veggies Sauce?

Spaghetti Squash with V8/Veggies Sauce is for Lunch.


How Long Does Spaghetti Squash with V8/Veggies Sauce Recipe Take To Prepare?

Spaghetti Squash with V8/Veggies Sauce takes 30 minutes to prepare.


How Long Does Spaghetti Squash with V8/Veggies Sauce Recipe Take To Cook?

Spaghetti Squash with V8/Veggies Sauce takes 180 minutes to cook.


How Many Servings Does Spaghetti Squash with V8/Veggies Sauce Recipe Make?

Spaghetti Squash with V8/Veggies Sauce makes 4 servings.


What Are The Ingredients For Spaghetti Squash with V8/Veggies Sauce Recipe?

The ingredients for Spaghetti Squash with V8/Veggies Sauce are:

1.5 cups V8 regular
1.5 cups V8 low sodium
4 cups chopped celery
3 cups cooked barley
3 cups diced carrots
3 cups fresh, diced green beans
4.5 cups cooked and shredded spaghetti squash


How Do I Make Spaghetti Squash with V8/Veggies Sauce?

Here is how you make Spaghetti Squash with V8/Veggies Sauce:

Everything into your crockpot except the spaghetti squash. Cook on high for 3 hours or on low for 6-8 hours. Do not worry if it turns mushy - you are making a sauce for your spaghetti.Preparing the spaghetti squash: you will just under 5 pounds of squash. Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.Bake rind side up about 30 to 40 minutes at 375 F.Separate strands by running a fork through in the "from stem to stern" direction.Store the sauce and the spaghetti separately.Serving Size: 4 servings Number of Servings: 4Recipe submitted by SparkPeople user DMGCATS.


What's The Nutritional Info For Spaghetti Squash with V8/Veggies Sauce?

The nutritional information for Spaghetti Squash with V8/Veggies Sauce is:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.1
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 374.4 mg
  • Total Carbs: 68.1 g
  • Dietary Fiber: 15.3 g
  • Protein: 8.0 g

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