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spaghetti squash cassarole takes 15 minutes to prepare.

spaghetti squash cassarole takes 20 minutes to cook.

spaghetti squash cassarole makes 8 servings.

The ingredients for spaghetti squash cassarole are:

* Spaghetti Squash, 4 cup (about 1 medium)
* Egg, fresh, 4 large
* Kraft Parmesan Cheese, 12 tsp
* *Hormel Bacon Bits, 4 tbsp
* *2% shredded italian cheese blend, 1 cup
* *Ground Red Pepper, .25 tsp
* Mushrooms, fresh, 3 cup, pieces or slices
* Half and Half Cream, 2 tbsp
* *Extra Virgin Olive Oil, 2 tbsp

Here is how you make spaghetti squash cassarole:

Cut squash in half and scrap seeds out. Microwave squash for 10 minutes or until tender (Or roast in oven which ever method you prefer.) with a half cup of water.Cook mushrooms in olive oil and drain oil with paper towel.When squash is cool enough to handle, scrap with fork to get flesh out. In a bowl mix squash, bacon bits, mushrooms and parmesan cheese. Pour into 9x9 casserole dish sprayed with cooking spray. Crack 4 eggs into bowl you just emptied and add cream and red pepper. Slowly pour egg mixture over squash mixture. Top with italian blend cheese. Bake in 425 degree oven for 20 minutes until bubbly and browned.Serving Size: 8 (9x9 pan cut into 8 equal slices)Number of Servings: 8Recipe submitted by SparkPeople user LAURAMELVIN.

The nutritional information for spaghetti squash cassarole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 159.1

• Total Fat: 11.2 g
• Cholesterol: 103.9 mg
• Sodium: 409.0 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.4 g
• Protein: 13.0 g