Syn Free Spaghetti Squash Bake
Prep
Cook
Total
Yield 4 servings
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - 1 HEa per serving
- Original/SP - 1 HEa per serving
- Green/Vegetarian - 1 HEa per serving
- WW Smart Points - 6
Ingredients
- 3 cups (720ml) of cooked spaghetti squash - see notes for substitution
- 2 eggs
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 cup (240ml) of passata
- 1 cup (240ml) of chicken or vegetable stock
- 2 ripe tomatoes, sliced thinly
- 60g (20z) of cheddar - 2 HEa's
- 100g (3.5oz) of mozzarella - 2 HEa's
- salt and black pepper
- spray oil
fresh chopped Italian parsley
Instructions
- Preheat oven to 200c/400f (gas mark 6)
- Spray a saucepan with some spray oil over a medium high heat
- Add the onion and garlic and fry for approx 2 mins to soften.
- Add the passata and stock and bring to a boil
- Reduce heat and simmer for 10 minutes to thicken. Set aside
- Add the eggs to a large bowl and whisk
- Add in the cooked spaghetti squash, season with salt and black pepper and mix to combine well.
- Spray the flan dish with some spray oil
- Add the spaghetti squash/egg mixture and flatten out into a layer.
- Spread over the top the tomato sauce that you set aside.
- Top with the cheeses and then lay the tomato slices across the top
- Bake in the oven for 30 mins until the cheese is melted and golden.
- Sprinkle with some chopped Italian parsley, allow to cool down slightly and then slice and serve.
Notes
If you can't get spaghetti squash, use some spiralled butternut squash (same quantity) but saute in a pan for approx 5 mins with some spray oil and then allow to cool before mixing with the eggs.
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. You should always double check syn values for synned items.
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Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 262 | ||
% Daily Value | ||
Total Fat 12.8 g | 20% | |
Saturated Fat 7 g | 35% | |
Cholesterol 125 mg | 42% | |
Sodium 655 mg | 27% | |
Total Carbohydrates 19.1 g | 6% | |
Dietary Fiber 3.7 g | 15% | |
Sugars 5.9 g | ||
Protein 18.1 g | 36% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats at https://www.slimmingeats.com/blog/spaghetti-squash-bake