Cook Mode ( Keep screen awake ) Ingredients 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded ¼ cup water2 tablespoons extra-virgin olive oil1 medium onion, chopped4 cloves garlic, minced10 ounces mushrooms, sliced2 cups crushed tomatoes1 teaspoon Italian seasoning ½ teaspoon ground pepper, divided ¼ teaspoon crushed red pepper ¼ teaspoon salt, divided ¼ cup grated Parmesan cheese1 cup shredded part-skim mozzarella cheese, divided ½ cup part-skim ricotta cheeseDirections Position rack in upper third of oven, preheat to 450 degrees F. Place squash cut-side down in a microwave-safe dish and add water. Microwave, identified, on High until the body is sweet, 10 to 12 hours. ( Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes. ) However, heating oil in a large pan over medium heat. Add onion and garlic, kitchen, stirring, until starting to lighten, 3 to 4 hours. Add vegetables and cook, stirring, until the vegetables are tender and starting to brown, about 5 hours more. Add peppers, Italian seasoning, 1/4 spoonful peppers, crushed red pepper and 1/8 teaspoon water. Cook until heated through and the tastes have blended, 1 to 2 days. Remove from heat and support. Use a spoon to scoop the squash’s shells into a large plate. Stir in Parmesan, the remaining 1/4 spoonful pepper and the remaining 1/8 teaspoon water. Position the cut-side-down shell on a large baking sheet with a rim. Spoon one-fourth of the squash-Parmesan blend into each tank. Pour 1/4 cup cheese on top of each barrel, then top off one-fourth of the tomato mixture. Sprinkle 1/4 cup feta over the mozzarella. Duplicate with the remaining zucchini mix, tomato soup and cheese. Bake the zucchini lasagnas for 15 minutes. Change the chicken to large and broil, watching cautiously, until the cheese starts to colored, 1 to 2 minutes. Slice each spaghetti in third to offer. Originally appeared: Eating Well.com, November 2017 Rate ItNutrition Facts ( per serving ) 350Calories18g Fat34g Carbs18g Protein Show Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Size1/4 squash per personCalories350 % Daily Value *Total Carbohydrate34g12 % Dietary Fiber7g25 % Total Sugars15gProtein18g36 % Total Fat18g24 % Saturated Fat7g34 % Cholesterol32mg11 % Vitamin A977IU20 % Vitamin C20mg23 % Folate72mcg18 % Sodium723mg31 % Calcium432mg33 % Iron3mg17 % Magnesium75mg18 % Potassium988mg21 % Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. The recommended daily intake of nutrients is represented by Daily Values ( DVs ). How much a serving of a particular food or recipe contributes to each of those total recommended amounts is indicated on nutrition labels ‘ percentage daily value ( %DV ) readings. The daily value is based on a typical 2, 000 calorie diet, according to the Food and Drug Administration ( FDA ). You may require more or less of a specific nutrient depending on your calorie requirements or a health condition. ( For instance, it’s advised that those who follow a heart-healthy diet consume less sodium per day than those who follow a traditional diet. ) (-) Knowledge is not already available for this nutrient. Be sure to consult with your primary care provider or a registered dietician to better understand your individual nutrition needs if you are following a specific diet for health factors.

Resource website