Spaghetti Squash Florentine

Spaghetti Squash Florentine

Recipe By :

6 Preparation Time :

Categories : Casseroles Vegetables

Low Fat

Amount Measure Ingredient -- Preparation Method -- -- --

4 pounds spaghetti squash -- halved lengthwise

1 cup nonfat ricotta cheese

10 ounces package frozen chopped spinach -- thawed and 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

375 F. for 30 minutes

or until hot and bubbly. makes 6 servings.

220 Kcal

5g fat (2g sat fat) 20% CFF

628mg Na

17 1/3g PRO/

5 1/3g FAT/

30 1/5g CHO

NOTES : 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.

208 Kcal

4g fat (2g sat fat) 15% CFF

645mg Na

cholesterol

(17.7g PRO/3.8g FAT/ 30.6g CHO)

SODIUM: The spaghetti sauce is providing 39% of the Na. The salt is

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 1/2g and decrease the sodium by

17mg.

Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921