Italian Spaghetti Squash
Prep Time: 5 Minutes
Cooking Time: 6 Hours
Ingredients
- 1 medium spaghetti squash
- 1 can diced tomatoes, undrained
- 1 cup sliced fresh mushrooms
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- ¾ cup shredded part-skim mozzarella cheese
Instructions
- Halve squash lengthwise, discard seeds. Fill with tomatoes and mushrooms, sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting 1 slightly to fit.
- Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10 to 15 minutes. To serve, cut each half into 2 portions.
Adapted from Tasteofhome.com
Nutrition Facts
4 servings per container
Serving Size 1/4 Squash
| Amount Per Serving | ||
|---|---|---|
| Calories 130 | ||
| % Daily Value* | ||
| Total Fat 4.5g | 6% | |
| Saturated Fat 2.4g | 12% | |
| Trans Fat 0g | 0% | |
| Cholesterol 15mg | 5% | |
| Sodium 570mg | 25% | |
| Total Carbohydrate 18g | 7% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 2g | 0% | |
| Includes 0g of Added Sugars | 0% | |
| Protein 8g | 16% | |
| Vitamin D 63mcg | 320% | |
|---|---|---|
| Calcium 225mg | 15% | |
| Iron 1mg | 6% | |
| Potassium 297mg | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.