(Visit HERE if you'd like to read about the new diet I've been doing - calorie shifting)
It's really yummy! A small serving fills you up... I cooked up the whole box and in the last two weeks have had it 8 times (or either lunch or dinner). I also didn't make it into a bake because I was too hungry at the time of making it and kept it as a pasta... just stirring the cheese and everything together (I also used less sauce... just enough to coat).
Here is where I got the recipe
- Prep/Total Time: 25 min.
- Yield: 2 Servings
- 1/2 cup chopped yellow summer squash
- 1/2 cup chopped zucchini
- 1 teaspoon olive oil
- 1 cup cooked small pasta shells or small tube pasta
- 1 cup spaghetti sauce
- 3 tablespoons shredded mozzarella cheese
- In a skillet, saute squash in oil for 2-3 minutes or until tender. Stir in pasta and spaghetti sauce; heat through. Transfer to a greased 3-cup baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 5-10 minutes or until heated through and cheese is melted. Yield: 2 servings.
Nutritional Facts 1 serving (1 cup) equals 241 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 661 mg sodium, 31 g carbohydrate, 4 g fiber, 8 g protein.