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    Spaghetti Squash Florentine


    Source of Recipe


    internet

    List of Ingredients




    4 lb Spaghetti squash halved lengthwise
    1 c Nonfat ricotta cheese
    1 10 ounces package frozen chopped spinach thawed and Drained
    1/2 c Egg Beaters 99% egg substitute
    1 t Italian seasoning crushed
    1/4 ts Salt
    2 tb Grated Parmesan cheese
    1/2 c Nonfat mozzarella cheese shredded
    1 3/4 c Spaghetti sauce
    1/2 c Part skim milk mozzarella cheese shredded

    Recipe



    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 375¼F. for 30 minutes or until hot and bubbly.

    Makes 6 servings.

 

 

 

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