Directions:
- Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2-in. water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
- Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
- Scoop out the squash, separating strands with a fork. Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
- Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.52 Kcal (886 kJ) | ||
| Calories from fat | 86.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.57g | 15% | |
|---|---|---|---|
| Cholesterol | 29.67mg | 10% | |
| Sodium | 433.48mg | 18% | |
| Potassium | 379.76mg | 8% | |
| Total Carbs | 21.24g | 7% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 10.6g | 21% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 1.7mg | 9% | |
| Calcium | 190mg | 19% | |
| Amount Per 100 g | |||
| Calories | 111.04 Kcal (465 kJ) | ||
| Calories from fat | 45.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 15% | |
|---|---|---|---|
| Cholesterol | 15.57mg | 10% | |
| Sodium | 227.55mg | 18% | |
| Potassium | 199.36mg | 8% | |
| Total Carbs | 11.15g | 7% | |
| Sugars | 2.44g | 19% | |
| Dietary Fiber | 1.44g | 11% | |
| Protein | 5.57g | 21% | |
| Vitamin C | 6.4mg | 20% | |
| Iron | 0.9mg | 9% | |
| Calcium | 99.7mg | 19% | |
* 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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