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Yellow Squash Spaghetti Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.0
Energy (kCal)148.0
Carbohydrates (g)16.0
Total fats (g)2.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Lightly grease 9x13-inch pan with non-stick spray. | 3. Dump half of your squash and eggplant slices into the bottom of the pan. | 4. Pour half of the spaghetti sauce over the veggies. | 5. Sprinkle 1/3 cup of bread crumbs over sauce. | 6. Trickle 1/4 cup of egg substitute over bread crumbs. | 7. Top with cheddar cheese (or cheeses of your choice). | 8. Repeat layers. | 9. Top with Parmesan cheese. | 10. Bake 40-45 minutes until veggies are tender and cheese is golden on top. | 11. Let sit 10 minutes, serve and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow squash 4 peeled sliced - - - -
    eggplant 1 peeled sliced - - - -
    spaghetti sauce 1 quart - - - -
    breadcrumb wheat 2/3 cup - - - -
    egg beater substitute 1/2 cup divided - - - -
    cheddar cheese 2 cups divided - - - -
    parmesan cheese 1/2 cup 148.0 16.0 16.0 2.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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