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Monterey Spaghetti Squash

Submitted by: Mary on 03/06/2004
5456 views
2.80 avg rating
274 votes
 
 
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Ingredients

1 lb Cooked spaghetti squash
1 Egg
1 C Sour cream
1/4 C Freshly grated parmesan cheese
1 Clove garlic, crushed
3 C Monterey Jack cheese, shredded

1 (10 oz) Package frozen chopped spinach, thawed and drained
1 Onion, sliced
1 T Butter
Salt and pepper to taste

Directions

In a large bowl mix together the sour cream, parmesan cheese, and garlic. After beating the egg in a small bowl add it to the large bowl and blend together. Transfer mixture to a well greased crock pot.



Cook sliced onion in butter until golden brown. Set aside.



Mix cooked spaghetti squash, 2 cups of the shredded monterey jack cheese, thawed spinach, and half of the cooked onions and add to the crockpot. Stir contents of crockpot until just blended.



Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.



During the last 30 minutes of cooking, turn to high if cooking on low and add remaining shredded cheese and the rest of the cooked onions on top of the casserole. Serve when the cheese has melted.

Servings

8

Calories

5.5

Time to prepare

20 minutes

Difficulty

Easy
 

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