Spaghetti Squash-and-Vegetable Gratin

Cooking Light
6 servings (serving size: 1 cup)


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1 teaspoon olive oil
3 cups diced zucchini
3 cups sliced mushrooms
3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
3 cups cooked spaghetti squash
Cooking spray
1/2 cup fresh breadcrumbs


Preheat oven to 450°.

Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini and mushrooms; sauté 10 minutes. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, and tomatoes.

Combine 1/4 cup cheese and squash. Arrange squash mixture in a large gratin dish or shallow 1 1/2-quart baking dish coated with cooking spray. Spoon tomato mixture over squash. Combine 1/4 cup cheese and breadcrumbs; sprinkle over tomato mixture. Bake at 450° for 15 minutes or until bubbly.

Created date

October 2003

Nutritional Information

Calories 116
Caloriesfromfat 29 %
Fat 3.7 g
Satfat 1.7 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 6.6 g
Carbohydrate 15.9 g
Fiber 2 g
Cholesterol 8 mg
Iron 1.7 mg
Sodium 311 mg
Calcium 148 mg