Low-Fat Florentine Squash Bake
Source of Recipe
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1/4 cup all-purpose flour
1/8 tsp. ground red pepper
2 cups skim milk
oil spray
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup grated cheese, low-fat your favorite
1 10 oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry
5 cups cooked spaghetti squash, 1 large
2/3 cup chopped prosciutto (about 3 ozs.)
Place flour and red pepper in a bowl. Gradually add milk, blending
with a wire whisk until smooth; set aside. Coat a large saucepan
with cooking spray, and place over medium-high heat until hot. Add
onion and garlic; saute 1 minute. Add milk mixture, and cook 6
minutes or until thickened, stirring constantly. Add cheese and
spinach; stir well. Remove from heat; stir in squash and prosciutto.
Spoon mixture into a 13 X 9 inch casserole coated with veggie spray.
Bake at 375 for 20 minutes. Makes 6 servings.
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