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Baked Spaghetti Squash
Baked Spaghetti Squash

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Recipe Ingredients

1 spaghetti squash
14 oz can of diced tomatoes, drained
5 oz frozen spinach, thawed and drained
2 garlic gloves, chopped fine
1 cup shredded mozzarella, divided
½ cup grated Romano cheese
¼ cup dry white wine
1 tbsp lemon juice
1 tbsp Smart Balance Omega Oil
1 tsp salt
½ tsp pepper
1 tsp basil
½ tsp onion powder
¼ tsp nutmeg

Recipe Steps

Pierce the squash a few times and place on a paper towel. Microwave for 10 minutes, turning a few times. Let sit for 5 minutes.

Preheat the oven to 375 degrees.

Cut the squash in half and remove the seeds. With a fork, scrape out most of the squash and place into a large mixing bowl. Put the shells in a baking dish.

To the squash, add the remaining ingredients, saving a ½ cup of mozzarella. Mix well.

Add the squash mixture to the shells and top with the remaining cheese.

Bake for 30 minutes.

Nutrition Facts

Makes 2 servings.

[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 451 kcal
Fat 21 g
Saturated Fat 9 g
Trans Fatty Acid 0 g
Poly Fat 3 g
Mono Fat 7 g
Cholesterol 46 mg
Sodium 2132 mg
Carbohydrates 42 g
Dietary Fiber 11 g
Total Sugars 18 g
Protein 25 g