Autumn Casserole Recipe
Ingredients
1/4 cup fat-free reduced-sodium chicken broth or water
2 cups sliced mushrooms
2 cups chopped stemmed and washed fresh spinach
1 cup diced red bell pepper
1 clove garlic, minced
1 cup cooked spaghetti squash
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried Italian seasoning
1/8 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350°F.
Spray 1-quart casserole with nonstick cooking spray.
Heat chicken broth in medium saucepan.
Add mushrooms, spinach, bell pepper and garlic.
Cook 10 minutes or until vegetables are tender, stirring frequently.
Stir in squash.
Add salt, black pepper, Italian seasoning and red pepper flakes, if desired.
Spoon into prepared casserole.
Sprinkle with cheese.
Bake 5 to 10 minutes or until cheese melts.
Spray 1-quart casserole with nonstick cooking spray.
Heat chicken broth in medium saucepan.
Add mushrooms, spinach, bell pepper and garlic.
Cook 10 minutes or until vegetables are tender, stirring frequently.
Stir in squash.
Add salt, black pepper, Italian seasoning and red pepper flakes, if desired.
Spoon into prepared casserole.
Sprinkle with cheese.
Bake 5 to 10 minutes or until cheese melts.
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