- 4
Ingredients
- 1 spaghetti squash (about 4.5 lbs.)
- One 14.5-oz. can creamy tomato soup with 4g fat or less per serving (like Amy's Chunky Tomato Bisque)
- 1/2 tbsp. chopped garlic
- 1/2 tbsp. dried minced onion
- 1 tsp. Italian seasoning
- 1/2 tsp. black pepper
- 3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
- One 10-oz. package frozen chopped spinach, thawed and squeezed dry
- One 7-oz. can sliced mushrooms, drained (about 2/3 cup)
- 1/4 cup chopped fresh basil
- 1 cup shredded part-skim mozzarella cheese
Preparation
Step 1
Directions:
Preheat oven to 375 degrees.
Place whole squash in the microwave and cook for 3 - 4 minutes, until soft enough to cut.
To a very large baking pan (or 2 medium baking pans), add 1/2 inch of water. Place squash halves in the pan(s), cut sides down.
Remove pans(s) but leave oven on. Once cool enough to handle, remove squash halves from the pan; place on a dry surface with the cut sides up. Set pan(s) aside.
In a medium bowl, combine soup, garlic, dried minced onion, Italian seasoning, pepper, and cheese wedges, breaking cheese wedges into pieces as you add them. Stir thoroughly, until mostly smooth.
Add soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms, and basil, and mix thoroughly.
Evenly divide squash mixture between the hollow squash halves. Sprinkle mozzarella cheese over the tops.
MAKES 4 SERVINGS