Directions:
- Preheat oven to 375. Mix cheeses together and set aside.
- Heat olive oil is a skillet. Add the onion, peppers and garlic and saute over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for 15 minutes.
- Mix squash well with cooked veggies and spread half in bottom of a 9x13 pan. Top with half the cheese mixture. Then spread the rest of the squash mixture and then end with the remaining cheese.
- Bake for30 minutes until cheese is bubbly and slightly golden. Let cool and set for 10-15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.11 Kcal (633 kJ) | ||
| Calories from fat | 89.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 15% | |
|---|---|---|---|
| Cholesterol | 11.82mg | 4% | |
| Sodium | 348.24mg | 15% | |
| Potassium | 128.47mg | 3% | |
| Total Carbs | 4.98g | 2% | |
| Sugars | 1.65g | 7% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 10.98g | 22% | |
| Vitamin C | 36.8mg | 61% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.6mg | 48% | |
| Calcium | 337.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 145.18 Kcal (608 kJ) | ||
| Calories from fat | 85.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 15% | |
|---|---|---|---|
| Cholesterol | 11.35mg | 4% | |
| Sodium | 334.58mg | 15% | |
| Potassium | 123.43mg | 3% | |
| Total Carbs | 4.79g | 2% | |
| Sugars | 1.59g | 7% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 10.55g | 22% | |
| Vitamin C | 35.3mg | 61% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.3mg | 48% | |
| Calcium | 324.5mg | 34% | |
* 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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