Try this Spaghetti Squash Casserole with Lentils recipe, or contribute your own.
Suggest a better description~ Cook and strand an 8-inch squash. - Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add herbs, chopped tomatoes. Cook until most of the liquid evaporates. - Combine and pour into buttered 2-quart casserole. Top with lots of grated parmesan. Bake 375oF about 40 minutes. from Judy after dinner at her house. The crumbs were tossed with the other ingredients. Variation **** toss with undiluted Progresso Lentil Soup and add fresh cilantro NOTES : from PatHannemans collection
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 8 | ||
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Calories: 155 | ||
Calories from Fat: 46 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 14mg | 4 % | |
Sodium 307.6mg | 11 % | |
Potassium 413.8mg | 11 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 17.3g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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