Name: Florentine Squash Bake
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)

If atheists are right that we are the product of mindless unguided natural processes, then they have given a strong reason to doubt the reliability of human cognitive faculties and therefore inevitably to doubt the validity of any belief that they produce – including their atheism, their biology, and their belief in naturalism – would therefore appear to be at war with each other in a conflict that is nothing at all to do with God.

Alvin Plantinga, Notre Dame

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
MM_Buster v2.0l.

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