Baked Spaghetti Squash Casserole
Baked Spaghetti Squash Casserole
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 2 ripe spaghetti squash
    • 1 Tbsp olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 pound lean ground beef (95% lean)
    • 2 cups crushed tomatoes
    • 1 (8 oz) can tomato sauce
    • ½ cup low-sodium chicken broth
    • 1 tsp. Italian seasoning
    • 1 packet Stevia
    • Salt and pepper, to taste
    • 2 Tbsp Parmesan cheese, freshly grated
    • 3 Tbsp basil, chopped (divided)
    • 1 cup mozzarella cheese, shredded

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 141 % Daily Value *
    • Total Fat: 6 g 8.49%
    • Saturated Fat: 2 g 11.01%
    • Trans Fat: 0 g %
    • Cholesterol: 31 mg 10.37%
    • Sodium: 268 mg 11.16%
    • Calcium: 141 mg 14.06%
    • Potassium: 227 mg 6.47%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 14.39%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 10 g %
    • Dietary Fiber: 2 g 7.62%
    • Sugar: 3 g
    • Protein: 15 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 4.58%
    • Vitamin C 10.09%
    • Vitamin D 0.05%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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