| 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 <pvreg@gte.net> on Jun 01, 1998
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”