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Florentine Squash Bake

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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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