This hearty Mexican Spaghetti Casserole will fill you up but won't break your efforts to stick to your diabetes diet. Everything about it shouts healthy, and those green chilies give it a wonderful zesty taste. Serves: 8 Cooking Time: 40 min
What You'll Need: 6 ounces reduced-carb spaghetti 8 ounces fresh mushrooms, sliced 1 cup chopped tomatoes 1 teaspoon garlic powder 1 can (4-ounce) chopped green chilies 1 can (10-ounce) 98% fat-free cream of mushroom soup 1 1/2 cups reduced-fat shredded Cheddar cheese, divided 1 tablespoon chopped fresh cilantro Instructions Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large pot, cook spaghetti according to package directions; drain. Add the mushrooms, tomatoes, and garlic powder to the pot. Cook over medium heat for 5 to 6 minutes or until soft. Stir in the chilies, soup, 1 cup cheese and cilantro. Return the pasta to the pot and toss until evenly coated. Place spaghetti mixture into prepared dish. Bake 25 minutes or until heated through. Sprinkle with reaining cheese and bake for 5 to 7 minutes more. Nutritional InformationServings Per Recipe: 8 Amount Per Serving% Daily Value *Calories 141 Calories from Fat 25 Total Fat 2.8g 4 % Saturated Fat 1.1g 6 % Trans Fat 0.0g 0 % Protein 9.3g 19 % Amount Per Serving% Daily Value *Cholesterol 4.5mg 1 % Sodium 427mg 18 % Total Carbohydrates 21g 7 % Dietary Fiber 3.0g 12 % Sugars 1.7g 0 %
Read more at http://www.everydaydiabeticrecipes.com/Casseroles/Mexican-Spaghetti-Casserole-7452#fgdrYB0QfhR4ARyE.99
No comments:
Post a Comment