Spaghetti Squash Florentine

* Exported from MasterCook *

Spaghetti Squash Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetables
Low fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds spaghetti squash -- halved lengthwise
1 cup nonfat ricotta cheese
1 10 ounce pa frozen chopped spinach -- thawed and
drained
1/2 cup Egg Beaters® 99% egg substitute
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
1/2 cup part skim milk mozzarella cheese -- shredded
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 375° 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 8mgÿ
cholesterol
(17.3g PRO/5.3g FAT/30.2g CHO)





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NOTES :


Nutr. Assoc. : 0 921 32866 0 0 0 0 0 3472 0 0 0 0