Name: Spaghetti Squash Florentine
Ingredients: 4 lb Spaghetti squash; halved lengthwise; 1 c Nonfat ricotta cheese; 1 10 ounces pa frozen chopped spinach; thawed and; Drained; 1/2 c Egg Beaters 99% egg substitute; 1 ts Italian seasoning; crushed; 1/4 ts Salt; 2 tb Grated Parmesan cheese; 1/2 c Nonfat mozzarella cheese; shredded; 1 3/4 c Spaghetti sauce; 1/2 c Part skim milk mozzarella cheese; shredded; (17.3g PRO/5.3g FAT/30.2g CHO)

If you begin to slip on the side of a mountain of ice, the first slip may not hurt if you can stop and slide no further. But alas, you cannot so regulate sin! When your feet begin to slide, the rate of the descent increases, and the difficulty of arresting this motion is incessantly becoming greater. It is dangerous to backslide in any degree, for we know not to what it may lead. The Christian life is very much like climbing a hill of ice. You cannot slide up. You have to cut every step with an ice ax. Only with incessant labor in cutting and chipping can you make any progress. If you want to know how to backslide, leave off going forward. Cease going upward and you will go downward of necessity. You can never stand still.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Dutch	Casseroles, Vegetables	6	Servings

INGREDIENTS

4	lb	Spaghetti squash; halved lengthwise
1	c	Nonfat ricotta cheese
1		10 ounces pa frozen chopped spinach; thawed and
		Drained
1/2	c	Egg Beaters 99% egg substitute
1	ts	Italian seasoning; crushed
1/4	ts	Salt
2	tb	Grated Parmesan cheese
1/2	c	Nonfat mozzarella cheese; shredded
1 3/4	c	Spaghetti sauce
1/2	c	Part skim milk mozzarella cheese; shredded
		(17.3g PRO/5.3g FAT/30.2g CHO)

INSTRUCTIONS

1.  STOVETOP:  In 6-quart Dutch oven over high heat, in boiling water, cook
squash 20 minutes or until fork-tender.  Remove from water.  Halve squash
lengthwise; remove seeds.  MICROWAVE:  Halve squash lengthwise.  Scrape out
seeds.  Place cut-side down on a microwave-safe dish and cook for about 20
minutes on HIGH or until fork-tender, turning over once and covering with
wax paper.  Cool squash slightly and with a fork separate into strands. Set
aside. 2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg
beaters, and seasonings; mix well.  Spread evenly in a 13x9-inch baking
dish coated with cooking spray. Spread the Parmesan and nonfat mozzarella
cheeses over the spinach mixture. 3. In a large bowl, combine the squash
and spaghetti sauce; toss to coat well. Arrange squash mixture on spinach
mixture; top with the part skim milk mozzarella cheese. Cover with foil;
bake at 375&deg; F. for 30 minutes or until hot and bubbly. makes 6 servings.
per serving:  220 Kcal  5g fat (2g sat fat) 20% CFF  628mg Na  8mg
cholesterol
NOTES : 1.5g and decrease the sodium by 17mg.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”