*  Exported from  MasterCook  *
 
                       Spaghetti Squash Florentine 
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Cheese
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
                         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 for 20-25 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).
 
 
 
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