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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Italian Italian5 6 servings

INGREDIENTS

10 oz Spinach; thawed, squeezed
; dry
4 lb Spaghetti squash
Vegetable cooking spray
1 c Ricotta cheese; part skim
2 Eggs; beaten
1/2 ts Dried Italian seasoning
1/4 ts Salt
16 oz Tomato sauce; no salt added
3/4 c Mozzarella cheese; shredded
1 Part skim

INSTRUCTIONS

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
350F for 30 minutes.
Per serving: 265 Calories (kcal); 12g Total Fat; (38% calories from fat);
14g Protein; 30g Carbohydrate; 96mg Cholesterol; 747mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 1
1/2    Fat; 0 Other Carbohydrates
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