Directions:
- Set oven to 375°F.
- Grease a 2-quart baking dish.
- Slice the squash in half lengthwise; remove and discard the seeds.
- Place squash cut side down in a baking dish.
- Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
- Meanwhile melt butter in a skillet.
- Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
- Add the tomatoes; cook until most of the liquid is evaporated; set aside.
- When squash is cool enough to handle, use a fork to separate into strands.
- Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
- Pour into greased dish.
- Sprinkle with ricotta cheese.
- Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1034.35 Kcal (4331 kJ) | ||
| Calories from fat | 375.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.71g | 64% | |
|---|---|---|---|
| Cholesterol | 91.06mg | 30% | |
| Sodium | 716.75mg | 30% | |
| Potassium | 1611.82mg | 34% | |
| Total Carbs | 124.31g | 41% | |
| Sugars | 41.48g | 166% | |
| Dietary Fiber | 25.82g | 103% | |
| Protein | 18.44g | 37% | |
| Vitamin C | 156.8mg | 261% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.5mg | 25% | |
| Calcium | 900.1mg | 90% | |
| Amount Per 100 g | |||
| Calories | 50.08 Kcal (210 kJ) | ||
| Calories from fat | 18.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 64% | |
|---|---|---|---|
| Cholesterol | 4.41mg | 30% | |
| Sodium | 34.71mg | 30% | |
| Potassium | 78.05mg | 34% | |
| Total Carbs | 6.02g | 41% | |
| Sugars | 2.01g | 166% | |
| Dietary Fiber | 1.25g | 103% | |
| Protein | 0.89g | 37% | |
| Vitamin C | 7.6mg | 261% | |
| Iron | 0.2mg | 25% | |
| Calcium | 43.6mg | 90% | |
* 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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