20m
PREP TIME
1hr 25m
COOK TIME
134
CALORIES
9
INGREDIENTS
Ingredients 8 Servings
- 1 spaghetti squash, (about 2 1/2 pounds)
- 1 package McCormick® Creamy Garlic Alfredo Sauce Mix
- 1/2 cup milk
- 1 egg
- 1 can (14 1/2 ounces) petite diced tomatoes, drained
- 2 tablespoons butter
- 1 cup chopped onion
- 1 package (5 ounces) baby spinach
- 1/2 cup shredded mozzarella cheese
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 375°F. Carefully pierce squash all over with a small sharp knife. (If too difficult to pierce, microwave squash on HIGH 3 to 4 minutes or until tender enough to pierce.) Place squash on foil-lined shallow baking pan.
- 2 Bake 1 hour 20 minutes or until tender when pierced with a knife, turning halfway through cooking. Let cool slightly, about 20 minutes. Meanwhile, beat Sauce Mix, milk and egg in large bowl until well blended. Stir in tomatoes. Set aside.
- 3 Cut squash in half lengthwise; remove seeds. Using fingers or a fork, shred squash flesh into long thin strands into the bowl with the egg mixture; stir to blend. Place squash shells, cut side up, back on the baking pan. Set aside.
- 4 Melt butter in large skillet on medium-high heat. Add onion; cook and stir until translucent, about 3 to 5 minutes. Add spinach; cook and stir until wilted, about 2 minutes. Stir into squash mixture. Fill shells evenly with squash mixture. Top with cheese.
- 5 Bake 30 minutes or until bubbly and lightly browned. Sprinkle with Parmesan cheese to serve, if desired.
- 6
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