| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Italian | Italian5 | 6 | servings |
INGREDIENTS
| 10 | oz | Spinach; thawed, squeezed |
| ; dry | ||
| 4 | lb | Spaghetti squash |
| Vegetable cooking spray | ||
| 1 | c | Ricotta cheese; part skim |
| 2 | Eggs; beaten | |
| 1/2 | ts | Dried Italian seasoning |
| 1/4 | ts | Salt |
| 16 | oz | Tomato sauce; no salt added |
| 3/4 | c | Mozzarella cheese; shredded |
| 1 | Part skim |
INSTRUCTIONS
Drain spinach and squeeze dry. Set aside. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in Dutch oven; add water to depth of 2". Bring to a boil; cover, reduce heat and simmer for 20-25 minutes or until tender. Drain squash and cool. Using fork, remove spaghetti like strands from squash, discard shells. Place strands in a 9x13" pan coated with cooking spray. Combine spinach, ricotta cheese, eggs and seasonings. Beat at medium speed of mixer until blended; spread over squash. Top with tomato sauce; sprinkle with mozzarella cheese. Cover and bake at 350F for 30 minutes. Per serving: 265 Calories (kcal); 12g Total Fat; (38% calories from fat); 14g Protein; 30g Carbohydrate; 96mg Cholesterol; 747mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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