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Eggplant Parmesan Spaghetti Squash Boats
KARA LYDON11Ingredients
105Minutes
1110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 spaghetti squash (cut in half lengthwise and seeds removed)
- olive oil
- salt
- pepper
- 2 eggplant (medium, cut in 1-inch slices)
- 2 tsp. salt
- 3/4 cup flour
- 3 eggs (beaten)
- 1 1/2 cups Italian breadcrumbs
- 4 cups tomato sauce (roasted garlic)
- 3 cups mozzarella
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NutritionView More
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1110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1110Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium3920mg163% |
| Potassium2450mg70% |
| Protein47g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate152g51% |
| Dietary Fiber20g80% |
| Sugars33g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium80% |
| Iron40% |
* 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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