| 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° 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.
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