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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Dairy, Meats And grains, Beans, Pasta, Vegetables 4 Servings

INGREDIENTS

2 c Brown rice, cooked
1 c Spaghetti squash, cooked
10 oz Frozen spinach, chopped
drained
2 oz Mozzarella cheese, part skim
milk shredded
Salt
Pepper
1/2 c Chicken broth

INSTRUCTIONS

Preheat oven to 400 degrees. Grease 2-quart casserole dish. In large
bowl combine rice, squash, spinach and cheese; toss until combined.
Season with salt and pepper. Pour into greased dish; add chicken
broth.  Bake uncovered, about 20 minutes or until hot and cheese is
melted.  NOTES : 1 1/2 cups packed shredded summer squash can be
substituted  for spaghetti squash. Recipe by: family recipe  Posted to
EAT-LF Digest by Vickie <pvreg@gte.net> on Jun 01, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 418
Calories From Fat: 53
Total Fat: 6.2g
Cholesterol: 9.4mg
Sodium: 580.7mg
Potassium: 305.1mg
Carbohydrates: 86.7g
Fiber: 9.2g
Sugar: 1.8g
Protein: 13.3g


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