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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in a cake pan or casserole dish. Add about half an inch of water and cover with tinfoil. Roast it in a 375 degree oven for approximately 30 minutes or until tender. | 2. Chop up the vegetables and place them in a separate casserole dish. Sprinkle the olive oil, oregano, and salt and pepper over them, and roast them at the same time as the squash. | 3. In the meantime, beat the eggs and add the cream and shredded cheese. | 4. Once the squash is tender, scoop it out of the peel and add it to the roasted vegetables in the casserole dish. Add the egg and cheese mixture and stir it inches. | 5. Return it to the oven and bake uncovered for approximately 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	1			-	-	-	-
vegetable red pepper	2 -3	cups	chopped used	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt pepper				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
cheese	1	cup	shredded used	476.55	3.159	28.89	38.799

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