| 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
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