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Spaghetti Squash Florentine
4 lb Spaghetti squash halved lengthwise
1 c Nonfat ricotta cheese
1 10 ounces package frozen chopped spinach thawed and Drained
1/2 c Egg Beaters 99% egg substitute
1 t Italian seasoning crushed
1/4 ts Salt
2 tb Grated Parmesan cheese
1/2 c Nonfat mozzarella cheese shredded
1 3/4 c Spaghetti sauce
1/2 c Part skim milk mozzarella cheese shredded
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.
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