| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy, Meats | Pasta, Beans, And grains, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | c | Brown rice; cooked |
| 1 | c | Spaghetti squash; cooked |
| 10 | oz | Frozen spinach; chopped, drained |
| 2 | oz | Mozzarella cheese; part skim milk, shredded |
| Salt | ||
| Pepper | ||
| 1/2 | c | Chicken broth |
INSTRUCTIONS
Preheat oven to 400 degrees. Grease 2-quart casserole dish. In large bowl combine rice, squash, spinach and cheese; toss until combined. Season with salt and pepper. Pour into greased dish; add chicken broth. Bake uncovered, about 20 minutes or until hot and cheese is melted. NOTES : 1 1/2 cups packed shredded summer squash can be substituted for spaghetti squash. Recipe by: family recipe Posted to EAT-LF Digest by Vickie <[email protected]> on Jun 01, 1998
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