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Spaghetti Squash, Tomato, Mushroom & Cheese Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.7501
Energy (kCal)319.6832
Carbohydrates (g)32.5843
Total fats (g)9.8062
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice squash in half lengthwise and scoop out seeds. | 2. Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork. | 3. Cool until ready to be handled. | 4. Scoop out the insides gently with a fork which will form into spaghetti strands. | 5. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. | 6. When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated. | 7. Combine the ingredients. | 8. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti squash 1 - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic clove 2 crushed - - - -
    tomato 2 44.28 9.5694 2.1648 0.49200000000000005
    mushroom 1/2 sliced - - - -
    salt pepper - - - -
    cottage cheese 1 cup 205.8 7.098 23.351999999999997 9.03
    mozzarella cheese 1 cup grated - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    basil 1 teaspoon 0.2032 0.0234 0.0278 0.0057
    thyme 1 dash - - - -
    fine breadcrumb 1 cup - - - -
    butter - - - -
    parmesan cheese - - - -

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



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