Spaghetti squash florentine

1. Stovetop: in 6-quart dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender.
2. Remove from water.
3. Halve squash lengthwise; remove seeds.
4. Microwave: halve squash lengthwise.
5. Scrape out seeds.
6. 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.
7. Cool squash slightly and with a fork separate into strands.
8. Set aside.
9. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg beaters, and seasonings; mix well.
10. Spread evenly in a 13x9-inch baking dish coated with cooking spray.
11. Spread the parmesan and nonfat mozzarella cheeses over the spinach mixture.
12. In a large bowl, combine the squash and spaghetti sauce; toss to coat well.
13. Arrange squash mixture on spinach mixture; top with the part skim milk mozzarella cheese.
14. Cover with foil; bake at 375b0°F.
15. for 30 minutes or until hot and bubbly.
16. Makes 6 servings.
17. Per serving: 220 kcal 5g fat (2g sat fat) 20% cff 628mg na 8mg cholesterol (17. 3g pro/5.
18. 3g fat/30.
19. 2g cho) ~ - - - - - - - - - - - - - - - - - notes : elaine likes this with a combination of angle hair spaghetti and spaghetti squash.
20. Fat: substitute another ½ cup nonfat mozzarella cheese for the part skim milk cheese.
21. Add to the top of the dish during the last 5 minutes of cooking.
22. Remove from oven promptly when the cheese has melted.
23. Per serving: 208 kcal 4g fat (2g sat fat) 15% cff 645mg na 5mg cholesterol (17. 7g pro/3.
24. 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.
25. Using all part skim milk mozzarella cheese will increase the fat per serving by 1. 5g and decrease the sodium by 17mg.
26. Nutr. Assoc.
27. Very easy, and asure crowd pleaser.
28. Linda/ptld, or recipe by : prego (modified by r.
29. winters).