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Name: Baked Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 large Spaghetti squash; 1 tablespoon Olive oil; 1 tablespoon Butter; 2 cups Fresh mushrooms sliced; 1 small Onion diced; 1 jar Rao's low carb pasta sauce; 2 cups Parmesan

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INGREDIENTS

1 large Spaghetti squash
1 tablespoon Olive oil
1 tablespoon Butter
2 cups Fresh mushrooms ; sliced
1 small Onion ; diced
1 jar Rao's low carb pasta sauce
2 cups Parmesan

INSTRUCTIONS

Cut spaghetti squash in half, lengthwise, and remove seeds. Dri????le with olive oil and sprinkle with salt and pepper. Bake at 400 for 45 minutes. Using a fork, scrape cooked squash into strands. While squash is baking, saut?? mushrooms and onion in 1 T butter. Combine all ingredients and top with cheese. Bake at 350 for 30 minutes.

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Nutrition

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Serving Size: 1 Serving (415g)
Recipe Makes: 4 Servings

Calories: 319
Calories from Fat: 154 (48%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.5g
Cholesterol 42.8mg		13 %
Sodium 687.3mg		24 %
Potassium 534.9mg		14 %
Total Carbohydrate 26.6g		8 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 25.8g
Protein 18.8g		27 %
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.

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Calories per serving: 319

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