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Title: Spaghetti Squash Florentine
Categories: Vegetable Diet Casserole
Yield: 6 Servings
| 4 | lb | Spaghetti squash; halved len |
| 1 | c | Nonfat ricotta cheese |
| 10 | oz | Package frozen chopped spina |
| 1/2 | c | Egg beaters=ae 99% egg subst |
| 1 | ts | Italian seasoning; crushed |
| 1/4 | ts | Salt |
| 2 | tb | Grated parmesan cheese |
| 1/2 | c | Nonfat mozzarella cheese; sh |
| 1 3/4 | c | Hunt's light spaghetti sauce |
| 1/2 | c | Part skim milk mozzarella ch |
Recipe by: Prego (modified by R. Winters) 1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender. Remove from water. Halve squash lengthwise; remove seeds. MICROWAVE: Halve squash lengthwise. Scrape out seeds. Place cut-side down on a microwave-safe dish and cook for about 20 minutes on HIGH or until fork-tender, turning over once and covering with wax paper. Cool squash slightly and with a fork separate into strands. Set aside
2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg beaters and seasonings; mix well. Spread evenly in a 13x9-inch baking dish coated with cooking spray. Spread the Parmesan and nonfat mozzarella cheeses over the spinach mixture.
3. In a large bowl, combine the squash and spaghetti sauce; toss to coat well. Arrange squash mixture on spinach mixture; top with the part skim milk mozzarella cheese. Cover with foil; bake at 375=B0 F. for 30 minutes= or until hot and bubbly. makes 6 servings.
per serving: 220 Kcal 5g fat (2g sat fat) 20% CFF 628mg Na 8mg= cholesterol (17.3g PRO/5.3g FAT/30.2g CHO)
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