Spaghetti ring florentine - butter busters^

10 ----------

Ingredients

Quantity Ingredient
8 ounces Uncooked spaghetti
2 eaches Pk (10oz) frozen chopped spinach
½ cup Chopped onion
½ cup Egg Beaters
⅓ cup Alpine Lace or Weight Watchers fatfree Parmesan cheese
6 eaches Tb liquid Butter Buds
2 cans (8oz) sliced mushrooms, rinsed and drained
1 can (26 3/4oz) Hunts light spaghetti sauce
1 cup Nonfat mozzarella cheese, grated

Directions

Line a tube or angel food cake pan with folil. Spray with Pam. Set aside. Cook spaghetti according to package directions; drain. Cook spinach according to directions, adding onion; drain, pressing out liquid with back of spoon. Stir together Egg Beaters, spaghetti and spinach mixture, Parmesan, mozzarella, 4 tb liquid Butter Buds and ½ of the mushrooms. Press into mold. Cover and bake at 375F. 25 minutes. Let stand 5 minutes. For sauce: heat remaining mushrooms in 2 tb Butter Buds. Add sauce and heat through. Cut ring into wedges and pour sauce over each serving. Per serving: 129 cal., ½ g fat (3%), 0mg chol., 3g fiber, 9g pro., 23g carb., 505mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

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