Spaghetti squash florentine

6 Servings

Ingredients

Quantity Ingredient
4 pounds Spaghetti squash -- halved
Lengthwise
1 cup Nonfat ricotta cheese
10 ounces Package frozen chopped
Spinach -- thawed and
Drained
½ cup Egg BeatersAE 99% egg
Substitute
1 teaspoon Italian seasoning --
Crushed
¼ teaspoon Salt
2 tablespoons Grated Parmesan cheese
½ cup Nonfat mozzarella cheese --
Shredded
1¾ cup Hunt's Light spaghetti
Sauce
½ cup Part skim milk mozzarella
Cheese -- shredded

Directions

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 375B0 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) ~ - - - - - - - - - - - - - - - - - NOTES : Elaine likes this with a combination of angle hair spaghetti and spaghetti squash.

FAT: Substitute another ½ cup nonfat mozzarella cheese for the part skim milk cheese. Add to the top of the dish during the last 5 minutes of cooking. Remove from oven promptly when the cheese has melted. per serving: 208 Kcal 4g fat (2g sat fat) 15% CFF 645mg Na 5mg cholesterol (17.7g PRO/3.8g FAT/ 30.6g CHO) SODIUM: The spaghetti sauce is providing 39% of the Na. The salt is providing 14%. Sodium from the combined cheeses is 23% of the total.

Using all part skim milk mozzarella cheese will increase the fat per serving by 1.5g and decrease the sodium by 17mg.

Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921 ~-_839216335_--

From penland@... Sun Aug 04 15:58:00 1996 This is my favorite baked beans recipe. Very easy, and asure crowd pleaser. Linda/Ptld, OR Recipe By : Prego (modified by R. Winters)

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