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Ingredients
US|METRIC
8 SERVINGS
- 1 spaghetti squash (about 2 1/2 pounds)
- 2/3 cup alfredo pasta sauce mix (McCormick®)
- 1/2 cup milk
- 1 egg
- 14.5 oz. petite diced tomatoes (drained)
- 2 Tbsp. butter
- 1 cup chopped onion
- 5 oz. baby spinach
- 1/2 cup shredded mozzarella cheese
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Directions
- 1 Preheat oven to 375°F. Carefully pierce squash all over with a small sharp knife. (If too difficult to pierce, microwave squash on HIGH 3 to 4 minutes or until tender enough to pierce.) Place squash on foil-lined shallow baking pan.
- 2 Bake 1 hour 20 minutes or until tender when pierced with a knife, turning halfway through cooking. Let cool slightly, about 20 minutes. Meanwhile, beat Seasoning, milk and egg in large bowl until well blended. Stir in tomatoes. Set aside.
- 3 Cut squash in half lengthwise; remove seeds. Using fingers or a fork, shred squash flesh into long thin strands into the bowl with the egg mixture; stir to blend. Place squash shells, cut side up, back on the baking pan. Set aside.
- 4 Melt butter in large skillet on medium-high heat. Add onion; cook and stir until translucent, about 3 to 5 minutes. Add spinach; cook and stir until wilted, about 2 minutes. Stir into squash mixture. Fill shells evenly with squash mixture. Top with cheese.
- 5 Bake 30 minutes or until bubbly and lightly browned.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol40mg13% |
Sodium130mg5% |
Potassium480mg14% |
Protein6g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber1g4% |
Sugars3g |
Vitamin A45% |
Vitamin C30% |
Calcium15% |
Iron4% |
* 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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