Spaghetti squash florentine

Yield: 6 Servings

Ingredients:

4 lb Spaghetti squash -- halved Lengthwise
1 c Nonfat ricotta cheese
10 oz Package frozen chopped Spinach -- thawed and Drained
1/2 c Egg BeatersAE 99% egg Substitute
1 ts Italian seasoning -- Crushed
1/4 ts Salt
2 tb Grated Parmesan cheese
1/2 c Nonfat mozzarella cheese -- Shredded
1 3/4 c Hunt's Light spaghetti Sauce
1/2 c Part skim milk mozzarella

Instructions:

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 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 1/2 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@hevanet.com 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)