| 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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