Spaghetti Squash Casserole

3 cups cooked spaghetti squash (1 large)
1/4 cup chopped bell pepper
1/3 cup chopped onion
1/4 cup water chestnut
1 tablespoon diced pimento (or sub diced roasted red peppers or sundried tomatoes)
1/2 cup grated low-fat cheddar cheese
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup egg substitute (or 2 eggs, well beaten)
1/2 cup low-fat sour cream
1/2 cup 2% low-fat milk
1/4 cup panko, crumbs or 1/4 cup breadcrumbs
1 teaspoon paprika

1 Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
2 Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
3 When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
4 Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
5 Stir in the egg substitute.
6 Combine the sour cream and milk & fold into squash mixture.
7 Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.

Servings Per Recipe: 6
Amount Per Serving
Calories 116.5
Total Fat 4.7 g
Sodium 348.2 mg
Total Carbohydrate 11.6 g
Dietary Fiber 0.8 g
Sugars 2.3 g
Protein 7.2 g



Read more: http://cheese.food.com/recipe/spaghetti-squash-casserole-209644#ixzz1MZBREIjJ