Spaghetti Squash Florentine


Course : Squash
Serves: 6
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Ingredients:


10 ounces spinach -- chopped, frozen thawed -- squeezed dry

4 pounds spaghetti squash

1 spray vegetable cooking spray

1 cup ricotta cheese -- part skim

2 large 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 pieces skim
 

Preparation / Directions:


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 350~ for 30 minutes.


1 Kitchen's say:
  (3 3/4 Stars!)
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