Spaghetti squash florentine

 
                        Spaghetti Squash Florentine
 
 Recipe By     :  
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Vegetables
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        spaghetti squash -- halved lengthwise
    1      cup           nonfat ricotta cheese
   10      ounces        package frozen chopped spinach -- thawed and
 drained
      1/2  cup           Egg Beaters=AE 99% egg substitute
    1      teaspoon      Italian seasoning -- crushed
      1/4  teaspoon      salt
    2      tablespoons   grated Parmesan cheese
      1/2  cup           nonfat mozzarella cheese -- shredded
    1 3/4  cups        spaghetti sauce
      1/2  cup           part skim milk mozzarella cheese -- shredded
 
 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=B0 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
                    (17.3g PRO/5.3g FAT/30.2g CHO)
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : FAT:  Substitute another 1/2 cup nonfat mozzarella cheese for the
 part skim milk cheese.  Add to the top of the dish during the last 5
 minutes
 of cooking.  Remove from oven promptly when the cheese has melted.
 per serving:  208 Kcal  4g fat (2g sat fat) 15% CFF  645mg Na  5mg
 cholesterol
             (17.7g PRO/3.8g FAT/ 30.6g CHO)
 
 SODIUM:  The spaghetti sauce is providing 39% of the Na.  The salt is
 providing 14%.  Sodium from the combined cheeses is 23% of the total.
 Using
 all part skim milk mozzarella cheese will increase the fat per serving by
 1.5g and decrease the sodium by 17mg.
  
 Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921