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Cheesy Reduced Fat Spaghetti Squash Casserole
THE FORKING TRUTH11Ingredients
65Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 spaghetti squash (large, – roasted, seeds removed and squash scraped out of shell, drained, mine came to around 8 cups)
- 2 lb. fat free cottage cheese
- 3 eggs
- 2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. fresh ground black pepper
- 1/8 tsp. ground white pepper
- 3 nutmeg (grates fresh)
- 8 oz. Italian cheese blend (– preferably fresh grated, I used about 2/3 part skim mozzarella, provolone and sharp provolone)
- 2 cups tomato sauce (– preferably any recipe that you enjoy, or you can use basic winter tomato sauce recipe from www.TheForkingTruth.com or whatever you want)
- non stick spray (neutral)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium1440mg60% |
| Potassium1510mg43% |
| Protein37g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber4g16% |
| Sugars16g |
| Vitamin A30% |
| Vitamin C25% |
| Calcium40% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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