*  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

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