Vegetarian

Spaghetti Squash and Veggie Casserole is for Dinner.

Spaghetti Squash and Veggie Casserole takes 20 minutes to prepare.

Spaghetti Squash and Veggie Casserole takes 45 minutes to cook.

Spaghetti Squash and Veggie Casserole makes 8 servings.

The ingredients for Spaghetti Squash and Veggie Casserole are:

1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 yellow squash, diced
2 large handfuls of Spinach
1/2 white onion
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
16 ounces canned tomatoes
4 ounces shredded mozzarella cheese
1/2 cup shredded Parmesan

Here is how you make Spaghetti Squash and Veggie Casserole:

Preheat oven to 350 degrees.Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that's cooking, add the oil, garlic, pepper, zucchini, squash, onion, and carrots to a pan, cooking over medium heat. Add Spinach at the end and cook until wilted. Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.Allow to cool for five minutes, serve, and enjoy!Serving Size: Makes about 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user THAL74.

The nutritional information for Spaghetti Squash and Veggie Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 171.3

• Total Fat: 9.7 g
• Cholesterol: 13.2 mg
• Sodium: 510.0 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 3.4 g
• Protein: 8.4 g

The dietary needs meet for Spaghetti Squash and Veggie Casserole is Vegetarian