Vegetarian

My version of Spaghetti Squash Baked Casserole is for Dinner.

My version of Spaghetti Squash Baked Casserole takes several minutes to prepare.

My version of Spaghetti Squash Baked Casserole takes several minutes to cook.

My version of Spaghetti Squash Baked Casserole makes 6 servings.

The ingredients for My version of Spaghetti Squash Baked Casserole are:

Egg substitute, liquid (Egg Beaters), .25 cup (remove)
Ricotta Cheese, part skim milk, 1 cup (remove)
Parmesan Cheese, grated, .5 cup (remove)
*Onion powder, .5 tsp (remove)
Garlic powder, .5 tsp (remove)
Mozzarella Cheese, part skim milk, 6 oz (remove)
Onions, raw, .5 cup, chopped (remove)
Zucchini, .75 cup, sliced (remove)
*Whole Wheat Flour, .1 cup (remove)
Basil, .25 tbsp (remove)
Oregano, ground, .5 tsp (remove)
Tomato Sauce, 1 cup (remove)
Tomato Paste, 0.5 cup (remove)
Spaghetti Squash, 3 cup (remove)

Here is how you make My version of Spaghetti Squash Baked Casserole:

Slice squash lengthwise and scrape out the seeds. Place face down in a shallow baking pan with 1 ½ cups of water. Cover with foil, bake at 375F for 40 - 50 minutes until fork can easily pierce the skin. Remove from the oven and let cool.Use fork to loosen the squash strings, pulling them off in long strands and placing them in a large mixing bowl. Mix ½ cup pasta sauce, flour, 1 TBSP garlic, onion powder, and sweet basil, together and add to the squash. Mix well and place HALF in a sprayed 13X9 pan. Bake at 400 for 20 minutes.Mix Ricotta and egg until light and fluffy. Stir in 1 cup Mozzarella and Parmesan cheese. Spread cheese mixture on top of the squash layer.Saute Onions, mushrooms, zucchini and garlic. Layer the mixture on top of the cheese layer.Spread the remaining spaghetti squash over the veggie layer. Spread the remaining sauce over the squash. Sprinkle top with 1 cup mozzarella.Lower oven temperature to 350. Place casserole on a baking sheet just in case the sauce bubbles over.Bake at 350F, uncovered, until bubbly - about 30 to 40 minutes. Cut into 6 squares and serve hot Makes 6 servings.Number of Servings: 6Number of Servings: 6Recipe submitted by SparkPeople user BENTLEY792003.

The nutritional information for My version of Spaghetti Squash Baked Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 240.7

• Total Fat: 10.7 g
• Cholesterol: 35.8 mg
• Sodium: 759.3 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 3.6 g
• Protein: 18.6 g

My version of Spaghetti Squash Baked Casserole is Italian cuisine.