Spaghetti Squash Florentine **
cheese, vegetables
-----patti - vdrj67a-----
10 ounce spinach, chopped, frozen
thawed; squeezed dry
4 pound spaghetti squash
vegetable cooking spray
1 cup ricotta cheese; part skim
2 eggs; beaten
1/2 teaspoon dried italian seasoning
1/4 teaspoon salt
16 ounce tomato sauce; no salt added
3/4 cup mozzarella cheese; shredded
1 part skim
Drain spinach and squeeze dry. Set aside. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in Dutch oven; add water to depth of 2". Bring to a boil; cover, reduce heat and simmer for20-25 minutes or until tender. Drain squash and cool. Using fork, remove spaghetti like strands from squash, discard shells. Place strands in a 9x13" pan coated with cooking spray. Combine spinach, ricotta cheese, eggs and seasonings. Beat at medium speed of mixer until blended; spread over squash. Top with tomato sauce; sprinkle with mozzarella cheese. Cover and bake at 350~ for 30 minutes. 6 servings. ( 198 calories per serving).
Yield: 6 servings
Preparation Time: 0:0
