Spaghetti Squash and Spinach Casserole Recipe
Ingredients
| Eggs | 2 Small | |
| Spaghetti squash | 4 Cup (16 tbs), cooked | |
| Spinach package | 1 , chopped | |
| Mushrooms | 1 Cup (16 tbs), drained | |
| Red bell pepper | 1/2 Cup (16 tbs), finely chopped | |
| Bean sprouts | 1/2 Cup (16 tbs) | |
| Reduced-calorie chicken gravy mix -1 packet (four 1/2-cup servings), prepared according to package directions (10 calories per 1/2 cup prepared gravy) | ||
| Mozzarella cheese | 6 Ounce, shredded | |
Directions
GETTING READY
1) Preheat the oven to 375°F.
MAKING
2) In a medium mixing bowl beat the eggs, add the squash and mix well.
3) In a shallow 1-quart casserole sprayed with non-stick cooking spray, spread the squash mixture evenly over the bottom.
4) Bake in the preheated oven for about 15 to 20 minutes, until set.
5) In a medium mixing bowl, mix rest of the ingredients together except cheese.
6) Spread spinach mixture over the squash and sprinkle with the cheese.
7) Bake in the preheated oven for about 20 to 25 minutes until the cheese is melted and lightly browned.
SERVING
8) Serve immediately on individual serving plates.
1) Preheat the oven to 375°F.
MAKING
2) In a medium mixing bowl beat the eggs, add the squash and mix well.
3) In a shallow 1-quart casserole sprayed with non-stick cooking spray, spread the squash mixture evenly over the bottom.
4) Bake in the preheated oven for about 15 to 20 minutes, until set.
5) In a medium mixing bowl, mix rest of the ingredients together except cheese.
6) Spread spinach mixture over the squash and sprinkle with the cheese.
7) Bake in the preheated oven for about 20 to 25 minutes until the cheese is melted and lightly browned.
SERVING
8) Serve immediately on individual serving plates.
Chef
