Spinach And Brown Rice Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy, Meats | And grains, Beans, Pasta, 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 <pvreg@gte.net> on Jun 01, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 418
Calories From Fat: 53
Total Fat: 6.2g
Cholesterol: 9.4mg
Sodium: 580.7mg
Potassium: 305.1mg
Carbohydrates: 86.7g
Fiber: 9.2g
Sugar: 1.8g
Protein: 13.3g