Ingredients:
- leftover, already cooked spaghetti squash (probably about half a squash)
- handful of panko bread crumbs (optional)
Directions:
- 1. Preheat the oven to 375
- 2. Mix the squash, spinach, broccoli, ricotta, salt and pepper in a small baking dish. I found using a fork worked best for really mixing in the riccota.
- 3. Pour in the marinara and use the fork to mix it through
- 4. Top with the asiago and bread crumbs.
- 5. Cover loosely with foil and bake until the cheese is melted and everything is bubbly and delicious.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.32 Kcal (554 kJ) | ||
| Calories from fat | 67.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 12% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 527.1mg | 22% | |
| Potassium | 295.26mg | 6% | |
| Total Carbs | 5.99g | 2% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1mg | 6% | |
| Calcium | 294.3mg | 29% | |
| Amount Per 100 g | |||
| Calories | 125.27 Kcal (524 kJ) | ||
| Calories from fat | 64.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 12% | |
|---|---|---|---|
| Cholesterol | 20.83mg | 7% | |
| Sodium | 499mg | 22% | |
| Potassium | 279.52mg | 6% | |
| Total Carbs | 5.67g | 2% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 9.42g | 20% | |
| Vitamin C | 14.4mg | 25% | |
| Iron | 1mg | 6% | |
| Calcium | 278.6mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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