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"This fresh-tasting main dish is loaded with vegetables, cheese, noodles and spaghetti sauce," write Laurie Messer of Bonifay, Florida. "I makes excellent use of garden produce, but my family enjoys it anytime of year."
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (3/4 cup) equals 290 calories, 7 g fat (3 g saturated fat), 20 mg cholesterol, 645 mg sodium, 36 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
Originally published as Vegetable Spaghetti Bake in Light & Tasty February/March 2002, p10
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Reviewed on Jan. 20, 2012 by loveoffood
Always looking for great vegetarian recipes that the meat eaters in my family will like. This one they all loved. Will make again. Might add more cheese next time.
Reviewed on Sep. 26, 2011 by mur2574
Great dish, chock full of veggies. Nice meatless meal!
Reviewed on Jun. 19, 2010 by BCat
I know to pull my Light and Tasty cookbooks out for parties--the recipes always turn out great! I made this for a party, and everyone asked for the recipe. It was easy to put together the night before, and so full of fresh veggies. The only time consuming part was chopping them all up. Will make again!
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