Italian baked spaghetti squash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked, drained spaghetti squash |
| 1 | 8 oz. can tomato sauce | |
| ½ | teaspoon | Dried oregano |
| ⅛ | teaspoon | Garlic powder |
| 1 | tablespoon | Plus |
| 1 | teaspoon | Parmesan cheese |
Directions
Preheat oven to 375. Place squash in a casserole that has been sprayed with a nonstick cooking spray. Combine tomato sauce, oregano, and garlic powder and pour evenly over squash. Sprinkle with parmesan cheese. Bake 20 minutes or until hot and bubbly.
Per serving: 2g protein, 1g fat, 9g carb., 330mg sodium, 1mg chol., 47 calories.
From: Carolyn Shaw Date: 09-12-94
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