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    Low-Fat Florentine Squash Bake

    Source of Recipe


    1/4 cup all-purpose flour
    1/8 tsp. ground red pepper
    2 cups skim milk
    oil spray
    1/2 cup chopped onion
    3 cloves garlic, minced
    1/2 cup grated cheese, low-fat your favorite
    1 10 oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry
    5 cups cooked spaghetti squash, 1 large
    2/3 cup chopped prosciutto (about 3 ozs.)

    Place flour and red pepper in a bowl. Gradually add milk, blending
    with a wire whisk until smooth; set aside. Coat a large saucepan
    with cooking spray, and place over medium-high heat until hot. Add
    onion and garlic; saute 1 minute. Add milk mixture, and cook 6
    minutes or until thickened, stirring constantly. Add cheese and
    spinach; stir well. Remove from heat; stir in squash and prosciutto.
    Spoon mixture into a 13 X 9 inch casserole coated with veggie spray.
    Bake at 375 for 20 minutes. Makes 6 servings.




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