SPAGHETTI SQUASH FLORENTINE

SPAGHETTI SQUASH FLORENTINE
Yield: 6 Servings

4 lb Spaghetti squash -- halved Lengthwise
1 c Nonfat ricotta cheese
10 oz Package frozen chopped Spinach -- thawed and Drained
1/2 c Egg Beaters 99% egg Substitute
1 ts Italian seasoning -- Crushed
1/4 ts Salt
2 tb Grated Parmesan cheese
1/2 c Nonfat mozzarella cheese -- Shredded
1 3/4 c Hunt's Light spaghetti Sauce
1/2 c 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 375B0 F. for 30 minutes or until hot and bubbly. makes 6 servings.

NOTES : Try this with a combination of angle hair spaghetti and spaghetti squash.

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.