Italian Spaghetti Squash Recipe

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Ingredients:

Serving

1 medium spaghetti squash
1 cup sliced fresh mushrooms
1 can (14-1/2 oz) diced tomatoes, undrained
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
3/4 cup shredded part-skim mozzarella cheese

Directions:

Cut squash in half lengthwise; discard seeds. Place squash, cut side up, in a 6- or 7-qt. slow cooker. Layer with mushrooms, tomatoes, oregano, salt and pepper. Cover and cook on low for 6-8 hours or until squash is tender.
Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. When squash is cool enough to handle, use a fork to separate spaghetti squash strands. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.66 Kcal (530 kJ)
Calories from fat	66.28 Kcal
		% Daily Value*
Total Fat	7.36g	11%
Cholesterol	28.39mg	9%
Sodium	861.59mg	36%
Potassium	142.16mg	3%
Total Carbs	4.17g	1%
Sugars	1.78g	7%
Dietary Fiber	0.89g	4%
Protein	11.53g	23%
Vitamin C	1.9mg	3%
Iron	0.3mg	2%
Calcium	358.9mg	36%

Amount Per 100 g
Calories	131.81 Kcal (552 kJ)
Calories from fat	68.98 Kcal
		% Daily Value*
Total Fat	7.66g	11%
Cholesterol	29.55mg	9%
Sodium	896.61mg	36%
Potassium	147.94mg	3%
Total Carbs	4.34g	1%
Sugars	1.85g	7%
Dietary Fiber	0.93g	4%
Protein	12g	23%
Vitamin C	1.9mg	3%
Iron	0.3mg	2%
Calcium	373.5mg	36%

* 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.

Tastes

salty
savory
bitter
sweet

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