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Spaghetti Squash Florentine




Source of Recipe


SB Diet Recipes


Recipe Introduction


Phase 2


List of Ingredients




4 pounds spaghetti squash (halved lengthwise)
1 cup part skim or nonfat ricotta cheese
1 10 ounce pa frozen chopped spinach (thawed and drained)
2 eggs (or equivalent egg substitute), beaten
1 teaspoon Italian seasoning (crushed)
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
1/2 cup nonfat mozzarella cheese (shredded)
1 3/4 cups spaghetti sauce with less than 5g sugar per serving
1/2 cup part skim mozzarella cheese (shredded) (Do not use fat free mozzarella - it will not melt!)


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.
Meanwhile, in medium bowl, combine ricotta cheese, spinach, eggs, 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.
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� F. for 30 minutes or until hot and bubbly.
Makes 6 servings.