Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        spinach -- thawed, squeezed
                        -- dry
   4      pounds        spaghetti squash
                        vegetable cooking spray
   1      cup           ricotta cheese -- part skim
   2                    eggs -- beaten
     1/2  teaspoon      dried Italian seasoning
     1/4  teaspoon      salt
  16      ounces        tomato sauce -- no salt added
     3/4  cup           mozzarella cheese -- shredded
   1      part          skim

Preparation:

Drain spinach and squeeze dry. Set aside. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in Dutch oven; add water to depth of 2". Bring to a boil; cover, reduce heat and simmer for 20-25 minutes or until tender. Drain squash and cool. Using fork, remove spaghetti like strands from squash, discard shells. Place strands in a 9x13" pan coated with cooking spray. Combine spinach, ricotta cheese, eggs and seasonings. Beat at medium speed of mixer until blended; spread over squash. Top with tomato sauce; sprinkle with mozzarella cheese. Cover and bake at 350F for 30 minutes.