Spaghetti Squash Casserole

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filed under Main Dishes

Main Dishes
Serving size: 1-1/2 cups
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 179 (9% DV)
Fat: 10g (15% DV)
Carbohydrates: 19g (6% DV)
Protein: 8g (15% DV)
Ingredients:  Makes 4 servings (6 cups)
3  cups
1-1/2  cups
2  tablespoons
1/2  teaspoon
1/4  teaspoon
1-1/2  cups
1  cup
1/4  cup
8  ounces

Tip: For nutritional information on all the ingredients in Spaghetti Squash Casserole just click on each ingredient name. Then adjust the serving size for any Spaghetti Squash Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes.
2. Meanwhile, combine the cut up mushrooms, tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.
3. Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese
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