| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
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; saute 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.
Per serving: 152 Calories; 5g Fat (29% calories from fat); 12g Protein; 16g
Carbohydrate; 22mg Cholesterol; 502mg Sodium
Recipe by: Cooking Light, October 1994, page 135
Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Life begins with Jesus”