Nutrition
My Cookbooks
E-COOKBOOKS
Baked Spaghetti Squash and Cheese
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Print
SaveSummary
Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!
Ingredients
- 5 1/2 cups cooked spaghetti squash (from about 2 small)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour (use 2 tbsp corn starch for gf)
- 2 cups skim milk
- 1 cup fat free chicken broth (vegetable broth for vegetarian)
- 8 oz Sargento 2% reduced fat mild cheddar
- salt and pepper, to taste
- 4 cups (about 4 oz) baby spinach
- 1/8 cup grated parmesan
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241 % Daily Value *
- Total Fat: 11 g 16.88%
- Saturated Fat: 5 g 24.8%
- Trans Fat: 0 g %
- Cholesterol: 18 mg 5.84%
- Sodium: 377 mg 15.72%
- Calcium: 205 mg 20.54%
- Potassium: 406 mg 11.6%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.63%
- Zinc: 0 mg 0%
- Total Carbohydrate: 30 g %
- Dietary Fiber: 3 g 10.22%
- Sugar: 11 g
- Protein: 7 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 35.36%
- Vitamin C 48.35%
- Vitamin D 7.78%
- * 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 - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables4
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
