10/19/12

Potato and Spaghetti Squash Casserole

Ingredients:

  • 5 cups potatoes, diced
  • 6 cups spaghetti squash, baked
  • 1 large onion, chopped
  • 2 14.5 oz cans diced tomatoes
  • 1 cup salsa
  • 1 8 oz package cream cheese
  • ¾ cups parm. Cheese
  • 4 egg whites
  • 9 oz bag spinach
  • Parsley
  • Basil
  • Oregano
  • Rosemary
  • Garlic salt
  • Flax seed (optional)

 

Directions:

  1. Boil potatoes until tender and then drain water
  2. Add spinach, salsa, and diced tomatoes and wait until the spinach cooks down
  3. add onions, cream cheese, parm cheese, egg whites, squash, and spices/salt
  4. cook until bubbly and all the cheese is melted