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8Ingredients
65Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (large)
- 1/3 cup red onion (chopped)
- 2 eggs (whisked)
- 1 tsp. dried basil
- 4 cloves garlic (minced)
- 8 oz. unsalted tomato sauce
- 8 oz. crumbles (meat, or if doing vegetarian option 1/2 of a 16 oz package of frozen meatless crumbles)
- 1/2 cup shredded mozzarella cheese (to top)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium720mg30% |
| Potassium740mg21% |
| Protein21g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C20% |
| Calcium20% |
| Iron20% |
* 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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Reviews(2)
paula b. 5 years ago
turned out great, used ground beef and added extra sauce. definitely will make again.
Jacklyn C. 8 years ago
We really loved this recipe! I roasted the squash in advance to save time which caused us to improvise sometimes but it's fantastic. FYI this recipe doesn't tell you when to add the spaghetti strings back in, but we added them before the eggs.