South Beach Diet Spaghetti Squash Spaghetti Bake Recipes

SPAGHETTI SQUASH CASSEROLE (SOUTH BEACH DIET P1)

Spaghetti Squash Casserole (South Beach Diet P1) image

I got this from another website and everyone in my family liked it. I thought it was delicious and very filling. I use the "Mexican style" type diced tomatoes. For a different taste, use Parmesan or low fat cheddar on top.

Provided by wife2abadge

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 spaghetti squash (mine weighed three pounds when whole before cooking)
1 lb ground turkey breast
3 garlic cloves, minced
1/2 large onion, diced
1 green bell pepper, chopped
28 ounces diced tomatoes
salt and pepper
1 teaspoon italian seasoning
1 cup reduced-fat feta cheese

Steps:

Pierce the squash in several places, put on a plate and microwave until tender (mine took about 20 minutes).
Allow cool while you cook the meat and veggie mixture.
Brown meat with garlic, onion, salt and pepper, and bell pepper.
Drain and add Italian spice and tomatoes.
If it seems really liquidy, cook some of the liquid off.
Cut the squash in half and scrape out the seeds and discard them.
Use a fork to scrape the spaghetti into strands and mix gently with sauce mix.
Transfer to a large casserole dish that has been sprayed with cooking spray.
Bake uncovered for 35 minutes at 350 degrees.
Sprinkle the cheese on top and bake 10-15 minutes more.

Nutrition Facts : Calories 202, Fat 1.6, SaturatedFat 0.4, Cholesterol 70.4, Sodium 80.4, Carbohydrate 16.8, Fiber 3.2, Sugar 6.8, Protein 30.8

SOUTH BEACH DIET SPAGHETTI SQUASH SPAGHETTI BAKE

South Beach Diet Spaghetti Squash Spaghetti Bake image

my mom came up with this recipe while on phase 1 of the sb diet and even my picky daughter loved it great when u cant have the real thing

Provided by kimberley w

Categories Vegetable

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 4

Ingredients

1 large spaghetti squash
2 cups no-sugar-added spaghetti sauce
1/2-1 cup mozzarella cheese
lean ground beef or ground turkey, if u wish

Steps:

cut squash in half lengthwise. take out seeds. put in microwave steamer or bowl with 1/4 cup water and wax paper to cover. microwave for 10 minutes .let cool enough to handle. use a fork to scrape the inside to make noodles.
put the spaghetti squash in an 8+8pan and pour sauce over and mix well.
bake uncovered in a 350 oven for 30-45 minutes.take out and spread cheese over top and put back in oven for another 5-10 minutes or until cheese melts.
enjoy!

Nutrition Facts : Calories 73.3, Fat 3.7, SaturatedFat 2, Cholesterol 11.1, Sodium 105, Carbohydrate 7.3, Sugar 0.1, Protein 3.8

SPAGHETTI SQUASH CASSEROLE

Spaghetti Squash Casserole image

This recipe comes from a country cookbook and is a fantastic squash recipe, I make it quite often in the fall season when I have lots if leftover squash from summers crop, if you are a lover of spaghetti squash, then you will love this recipe! cooking time does not include cooking the squash.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 medium spaghetti squash (about 8 inches)
2 tablespoons butter
1 cup chopped onion
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and pepper
2 medium tomatoes, diced
1 cup ricotta cheese or 1 cup cottage cheese
1 cup shredded mozzarella cheese
1/4 cup minced fresh parsley
1 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese or 1/4-1/3 cup romano cheese

Steps:

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 parmesan cheese.
Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.

Nutrition Facts : Calories 295.4, Fat 16, SaturatedFat 9.3, Cholesterol 49.5, Sodium 396.1, Carbohydrate 24.2, Fiber 2.3, Sugar 4.5, Protein 15.1

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