Twice-Baked Spaghetti Squash
(from kylerhea’s recipe box)
PER SERVING (1/4th of recipe, 1 large piece): 275 calories, 8g fat, 974mg sodium, 35g carbs, 6g fiber, 15g sugars, 14g protein — PointsPlus® value 7*
HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from vegetables — even those with a value of 0*. If calculated without 0-value veggies, this recipe has a PointsPlus® value of 4* per serving.
Source: Hungry Girl (from RecipeThing user staceydan) (from RecipeThing user kintyre)
Serves 4 peopleCategories: February2012, Spaghetti Squash, Vegetables
Ingredients
- 1 spaghetti squash (about 4.5 lbs.)
- One 14.5-oz. can creamy tomato soup with 4g fat or less per serving (like Amy's Chunky Tomato Bisque)
- 1/2 tbsp. chopped garlic
- 1/2 tbsp. dried minced onion
- 1 tsp. Italian seasoning
- 1/2 tsp. black pepper
- 3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
- One 10-oz. package frozen chopped spinach, thawed and squeezed dry
- One 7-oz. can sliced mushrooms, drained (about 2/3 cup)
- 1/4 cup chopped fresh basil
- 1 cup shredded part-skim mozzarella cheese
Directions
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Preheat oven to 375 degrees.
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Place whole squash in the microwave and cook for 3 – 4 minutes, until soft enough to cut.
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Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard the seeds.
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To a very large baking pan (or 2 medium baking pans), add 1/2 inch of water. Place squash halves in the pan(s), cut sides down.
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Bake in the oven until the insides of squash halves are tender, about 40 minutes.
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Remove pans(s) but leave oven on. Once cool enough to handle, remove squash halves from the pan; place on a dry surface with the cut sides up. Set pan(s) aside.
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Scrape all of the spaghetti squash strands out with a fork and transfer to an extra-large bowl. Set aside the bowl as well as the hollow squash halves. Empty water from pan(s). Return squash halves to the pan(s), hollow sides up.
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In a medium bowl, combine soup, garlic, dried minced onion, Italian seasoning, pepper, and cheese wedges, breaking cheese wedges into pieces as you add them. Stir thoroughly, until mostly smooth.
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Add soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms, and basil, and mix thoroughly.
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Evenly divide squash mixture between the hollow squash halves. Sprinkle mozzarella cheese over the tops.
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Return pan(s) to the oven and bake until filling is hot and mozzarella cheese has melted, 15 – 20 minutes.
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Once cool enough to handle, evenly cut each of the stuffed squash halves in half, leaving you with 4 large pieces. Serve up and enjoy! (Pssst… Don’t eat the skin.)