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Spaghetti Squash

(recipe, Debra Joy)


Low calorie vegetarian casserole


  1. 1 Spaghetti Squash
  2. 1 Red pepper
  3. 1 Zucchini
  4. 1 Onion
  5. 8 oz. sliced fresh mushrooms
  6. Chopped garlic to taste
  7. ⅓ cup seasoned breadcrumbs
  8. 1 can stewed tomatoes


  1. Squash:
  2. Slice squash in half, scoop out seeds and place face down in a casserole dish with a cup of water.
  3. Roast in 425 degree oven for 20-25 minutes.
  4. Allow squash to cool for 10-15 minutes before handling.
  5. When squash is cooked, scrape the inside of each half using a fork to remove the spaghetti-like strands and put in a 9x13" casserole dish.
  6. Top with vegetable mixture and the seasoned breadcrumbs.
  7. Cover with foil and bake at 350 degrees for 20 minutes.
  8. Remove foil and continue baking for 20 minutes.
  9. Serve with grated Parmesan Reggiano cheese.
  10. Vegetable Mixture:
  11. Cut pepper, zucchini, and onion into bite size pieces.
  12. While squash is roasting, spray a frying pan with vegetable spray.
  13. Saute all the fresh veggies for 15 minutes.
  14. Add 1 can of stewed tomatoes and cook for 5 more minutes.
  15. Season with dried Italian herbs: oregano, basil, parsley.
  16. Entire casserole is 2 points.