Baked Spaghetti Casserole
Yield
2 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
potatoes
|
|
| 3 | ounces |
spaghetti
cooked |
|
| 3 | ounces |
tomatoes
finely chopped |
|
| 1 ½ | ounces |
scallions, spring or green onions
finely chopped |
|
| 1 ½ | ounces |
sesame seeds
|
|
| 1 ½ | tablespoons |
sesame oil
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
potatoes
|
|
| 86.7 | ml/g |
spaghetti
cooked |
|
| 86.7 | ml/g |
tomatoes
finely chopped |
|
| 43.3 | ml/g |
scallions, spring or green onions
finely chopped |
|
| 43.3 | ml/g |
sesame seeds
|
|
| 23 | ml |
sesame oil
|
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
garlic
minced |
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 400℉ (200℃).
Lightly grease 4x8 baking pan with sesame oil.
Bake potato for 40 minutes.
When cooled, cut into ½-inch cubes. Combine all ingredients together.
Lower heat to 375℉ (190℃).
Transfer to a baking pan and bake for 15 minutes.
