The recipe Spaghetti Squash w/mushrooms and eggplant

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Spaghetti Squash w/mushrooms and eggplant recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Spaghetti Squash w/mushrooms and eggplant!

Spaghetti Squash w/mushrooms and eggplant

Spaghetti Squash w/mushrooms and eggplant Recipe
Spaghetti Squash w/mushrooms and eggplant

What Course Is Spaghetti Squash w/mushrooms and eggplant?

Spaghetti Squash w/mushrooms and eggplant is for Dinner.


How Long Does Spaghetti Squash w/mushrooms and eggplant Recipe Take To Prepare?

Spaghetti Squash w/mushrooms and eggplant takes several minutes to prepare.


How Long Does Spaghetti Squash w/mushrooms and eggplant Recipe Take To Cook?

Spaghetti Squash w/mushrooms and eggplant takes several minutes to cook.


How Many Servings Does Spaghetti Squash w/mushrooms and eggplant Recipe Make?

Spaghetti Squash w/mushrooms and eggplant makes 4 servings.


What Are The Ingredients For Spaghetti Squash w/mushrooms and eggplant Recipe?

The ingredients for Spaghetti Squash w/mushrooms and eggplant are:

1 Medium Spaghetti Squash
2 tbsp extra virgin olive oil
4 oz parmesan cheese
Sam's club breaded Eggplant 1cup
1 cup fresh mushrooms
1 can Hunts pasta sauce


How Do I Make Spaghetti Squash w/mushrooms and eggplant?

Here is how you make Spaghetti Squash w/mushrooms and eggplant:

Cut spaghetti squash in 1/2 sprinkle with olive oil and bake 400/40 min.Harvest cooked sqaush and mix parmesan cheese in casserole dish.Cover with approx. 1 cup of eggplant.Mix mushrooms with pasta sauce and cover eggplant.cover casserole dish and bake for 30-40 min at 400Deg.Serving Size: 1 cupNumber of Servings: 4Recipe submitted by SparkPeople user RHINO59CG.


What's The Nutritional Info For Spaghetti Squash w/mushrooms and eggplant?

The nutritional information for Spaghetti Squash w/mushrooms and eggplant is:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 338.2
  • Total Fat: 20.7 g
  • Cholesterol: 22.4 mg
  • Sodium: 1,371.2 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 15.8 g

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