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Spaghetti Squash-and-Vegetable Gratin

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.