Spaghetti Squash Florentine
Source of Recipe
South Beach Diet Phase 2
List of Ingredients
- 4 lbs. spaghetti squash-halved lengthwise
- 1 cup part skim or nonfat ricotta cheese
- 1 10-oz. frozen chopped spinach-thawed and drained
- 2 eggs(or equivalent egg substitute),beaten
- 1 tsp Italian seasoning-crushed
- 1/4 tsp salt
- 2 Tbsp grated Parmesan cheese
- 1/2 cup part skim mozzarella cheese-shredded
- 1 3/4 cup spaghetti sauce with less than 5g sugar per serving
- 1/2 cup part skim mozzarella cheese-shredded
Instructions
- Stovetop:In 6-qt. Dutch oven over high heat,in boiling water,cook squash 20 min. 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 min. 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.
- Meanwhile,in med. bowl,combine ricotta cheese,spinach, eggs,and seasonings;mix well. Spread evenly in a 132X9-in baking dish coated with cooking spray. Spread the parmesan and nonfat mozzarella cheeses over the spinach mixture. 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 375F for 30 min. or until hot and bubbly. Makes 6 servings.
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