1 14 oz can no salt added stewed tomatoes, undrained and chopped
cooking spray
1/2 c fresh breadcrumbs
Instructions
1. Pierce squash 6 to 8 times with a fork. Place squash on a layer of paper towels in microwave oven. Cook uncovered at HIGH 15 to 18 minutes or until squash is soft to the touch, turning squash over every 5 minutes. Let stand 5 minutes. Cut squash in half lengthwise, and remove seeds. Scrape inside of squash with a fork to remove spaghettilike strands. Preheat oven to 450 degree.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and saute 4 minutes. Add zucchini and garlic, saute 6 minutes or until tender. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, and chopped tomato.
Combine 1/4 cup cheese and squash. Arrange squash mixture in a large grat dish or shallow 1-1/2 qt 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.
1 cup equals- 135 cal, protein 7.5 g, carbs 21 g, Fiber 3g, sodium 325mg.
Serving
Suggestions
approx 8 servings, 1 cup each
Originally Submitted
11/2/2014
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