Spaghetti Squash Casserole
yield: 8
total time: 85 minutes
Ingredients
- 4 pounds spaghetti squash
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1 pound Italian chicken sausage may substitute any uncased Italian sausage
- 15 ounces low fat ricotta cheese
- 1 cup frozen spinach thawed
- 1 cup shredded Italian cheese blend divided, may substitute part-skim mozzarella
- 1 large egg
- 1/8 teaspoon ground nutmeg
- 2 cups marinara sauce
Nutrition
- Calories : 390 calories
- Carbohydrate : 28 grams
- Cholesterol : 85 milligrams
- Fat : 24 grams
- Fiber : 3 grams
- Protein : 22 grams
- SaturatedFat : 8 grams
- Sodium : 1120 milligrams
- Sugar : 6 grams
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