Ingredients Jump to Instructions ↓

  1. 4 pounds spaghetti squash (halved lengthwise)

  2. 1 cup part skim or nonfat ricotta cheese

  3. 1 10 ounce pa frozen chopped spinach (thawed and drained)

  4. 2 eggs (or equivalent egg substitute), beaten

  5. 1 teaspoon Italian seasoning (crushed)

  6. 1/4 teaspoon salt

  7. 2 tablespoons grated Parmesan cheese

  8. 1/2 cup nonfat mozzarella cheese (shredded)

  9. 1 3/4 cups spaghetti sauce with less than

  10. 5g sugar per serving

  11. 1/2 cup part skim mozzarella cheese (shredded) (Do not use fat free mozzarella - it will not melt!)

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. Cool squash slightly and with a fork separate into strands. Set aside.

  4. Meanwhile, in medium bowl, combine ricotta cheese, spinach, eggs, and seasonings; mix well.

  5. Spread evenly in a 13x9-inch baking dish coated with cooking spray. Spread the Parmesan and nonfat mozzarella cheeses over the spinach mixture.

  6. 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.

  7. Cover with foil; bake at 375 F. for 30 minutes or until hot and bubbly.


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