Directions:
- Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
- Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; saute until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
- Scoop out the squash, separating strands with a fork. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese and bread crumbs Pour into a greased 2-qt. baking dish. Sprinkle with bread crumbs and parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.34 Kcal (751 kJ) | ||
| Calories from fat | 81.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 14% | |
|---|---|---|---|
| Cholesterol | 29.67mg | 10% | |
| Sodium | 377.5mg | 16% | |
| Potassium | 346.92mg | 7% | |
| Total Carbs | 15.53g | 5% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 9.07g | 18% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 1.2mg | 7% | |
| Calcium | 174.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 70.86 Kcal (297 kJ) | ||
| Calories from fat | 32.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 14% | |
|---|---|---|---|
| Cholesterol | 11.72mg | 10% | |
| Sodium | 149.15mg | 16% | |
| Potassium | 137.07mg | 7% | |
| Total Carbs | 6.14g | 5% | |
| Sugars | 1.75g | 18% | |
| Dietary Fiber | 0.9g | 9% | |
| Protein | 3.58g | 18% | |
| Vitamin C | 4.9mg | 21% | |
| Iron | 0.5mg | 7% | |
| Calcium | 69.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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