Vegetarian

Roasted Eggplant Parmesan w/ Spaghetti Squash is for Dinner.

Roasted Eggplant Parmesan w/ Spaghetti Squash takes 5 minutes to prepare.

Roasted Eggplant Parmesan w/ Spaghetti Squash takes 60 minutes to cook.

Roasted Eggplant Parmesan w/ Spaghetti Squash makes 5 servings.

The ingredients for Roasted Eggplant Parmesan w/ Spaghetti Squash are:

1 Eggplant, cut into 3/4 inch discs
marinara sauce
shredded parmesan cheese
shredded reduced fat part skim mozzarella cheese
1 Spaghetti squash
sea salt

Here is how you make Roasted Eggplant Parmesan w/ Spaghetti Squash:

Heat oven to 350. Cut spaghetti squash in half. Spray baking sheet with olive oil spray and place squash cut sides down on sheet. Bake for 35 minutes. Allow to cool for about 15 minutes and then scrape out the meat of the squash.Heat oven to 400. Cut eggplant into approximately 3/4 inch thick discs. Spray both sides of the discs with olive oil spray. Sprinkle with the sea salt. Bake for 20 minutes. Remove from oven and spoon marinara sauce onto each disc. Then, cover with the mozzarella and parmesan cheeses. Return to oven for 7 minutes. Serve over bed of spaghetti squash.Serving Size: makes 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user PAGANCENTAUR.

The nutritional information for Roasted Eggplant Parmesan w/ Spaghetti Squash is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 230.5

• Total Fat: 10.3 g
• Cholesterol: 30.6 mg
• Sodium: 668.3 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 5.7 g
• Protein: 15.8 g

Roasted Eggplant Parmesan w/ Spaghetti Squash is Italian cuisine.

The dietary needs meet for Roasted Eggplant Parmesan w/ Spaghetti Squash is Vegetarian