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Spaghetti Squash Casserole

yield: 8 total time: 85 minutes
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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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