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    You are in: Home / Recipes / Crock Pot Mexican Spaghetti Squash Recipe
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    Crock Pot Mexican Spaghetti Squash

    Average Rating:

    1 Total Reviews

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    • on June 27, 2010

      LIked this a lot as a finished product, although it didn't smell very appetizing while it was cooking. I used frozen spaghetti squash from last Fall's harvest, which I squeezed really well to get out the water -- I am thinking next time I would dump in as is and leave out the veggie broth. Also added about 1/2 cup of TVP instead of the mushroom, since I was trying to use it up, and grated low fat cheddar cheese on top after it was dished out for serving. Thanks for the interesting healthy and easy dish!

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    Nutritional Facts for Crock Pot Mexican Spaghetti Squash

    Serving Size: 1 (204 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 132.7
     
    Calories from Fat 10
    72%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 211.9 mg
    8%
    Total Carbohydrate 27.1 g
    9%
    Dietary Fiber 5.7 g
    23%
    Sugars 3.7 g
    14%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    vegetable broth

    McCormick's Montreal low-sodium steak seasoning

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