Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium spaghetti squash, halved lengthwise and seeded | ||
| 1 medium onion, chopped | ||
| 2 clove(s) garlic, minced | ||
| 1 (26 oz) jar Hy-Vee garden spaghetti sauce | ||
| 1 (4 oz) can That's Smart mushroom stems and pieces, drained and divided | ||
| 2 c. Hy-Vee shredded mozzarella cheese, divided |
Directions
- Preheat oven to 350 degrees. Spray a baking sheet with a thin layer of cooking spray.
- Place squash halves cut-side-down on the baking sheet. Bake 35 minutes. Remove from oven and cool.
- Meanwhile, spray a medium saucepan with cooking spray and sauté onion and garlic until golden.
- Stir spaghetti sauce into onion and garlic mixture. Cook for 10 to 15 minutes over medium heat to thicken the sauce.
- Remove squash strands with a fork, reserving the shells. Layer each half with a layer of sauce, a layer of spaghetti squash strands, a layer of mushrooms and a layer of cheese.
- Repeat layers until the shells are filled. Top with cheese.
- Bake for 10 to 12 minutes or until the cheese is melted.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 990mg
- Total Carbohydrates: 41g
- Protein: 10g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 70%
0%
Iron 10%
0%
Calcium 40%