| 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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