Directions:
- Slice squash in half lengthwise and scoop out seeds.
- Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
- Cool until ready to be handled.
- Scoop out the insides gently with a fork which will form into spaghetti strands.
- While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
- When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
- Combine the ingredients.
- Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.89 Kcal (418 kJ) | ||
| Calories from fat | 13.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 2% | |
|---|---|---|---|
| Cholesterol | 7.01mg | 2% | |
| Sodium | 263.78mg | 11% | |
| Potassium | 262.35mg | 6% | |
| Total Carbs | 11.81g | 4% | |
| Sugars | 4.21g | 17% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 9.59g | 19% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 0.7mg | 4% | |
| Calcium | 183.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 60.71 Kcal (254 kJ) | ||
| Calories from fat | 8.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 2% | |
|---|---|---|---|
| Cholesterol | 4.26mg | 2% | |
| Sodium | 160.31mg | 11% | |
| Potassium | 159.44mg | 6% | |
| Total Carbs | 7.18g | 4% | |
| Sugars | 2.56g | 17% | |
| Dietary Fiber | 1.16g | 8% | |
| Protein | 5.83g | 19% | |
| Vitamin C | 5.7mg | 16% | |
| Iron | 0.4mg | 4% | |
| Calcium | 111.5mg | 18% | |
* 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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