CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
|
Vegetables, Cooking lig |
6 |
servings |
INGREDIENTS
1/4 |
c |
All-purpose flour |
1/8 |
ts |
Ground red pepper |
2 |
c |
Skim milk |
|
|
Vegetable cooking spray |
1/2 |
c |
Chopped onion |
3 |
|
Cloves garlic; minced |
2 |
oz |
Grated Gruyere cheese; (1/2 cup) |
10 |
oz |
Frozen chopped spinach; (1 package) thawed and squeezed dry |
5 |
c |
Cooked spaghetti squash |
3 |
oz |
Chopped prosciutto; (2/3 cup) |
INSTRUCTIONS
Place flour and red pepper in a bowl. Gradually add milk, blending with a
wire whisk until smooth; set aside.
Coat a large saucepan with cooking spray, and place over medium-high heat
until hot.
Add onion and garlic; sauté 1 minute. Add milk mixture, and cook 6 minutes
or until thickened, stirring constantly. Add cheese and spinach; stir well.
Remove from heat; stir in squash and prosciutto.
Spoon mixture into a 13 x 9-inch casserole coated with cooking spray. Bake
at 375 degrees for 20 minutes. Yield: 6 servings.
Recipe by: Cooking Light, October 1994, page 135
Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by
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