Ingredients:
4 pounds spaghetti squash (halved lengthwise)
1 cup part skim or nonfat ricotta cheese1
10 ounce package frozen chopped spinach (thawed and drained)
2 eggs (or equivalent egg substitute), beaten
1 teaspoon Italian seasoning (crushed)
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
1/2 cup nonfat mozzarella cheese (shredded)
1 3/4 cups spaghetti sauce (I recommend those with less than 5g sugar perserving)
1/2 cup part skim mozzarella cheese (shredded) (Do not use fat freemozzarella - it will not melt!)
Directions:
STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cooksquash 20 minutes or until fork-tender. Remove from water. Halve squashlengthwise; remove seeds.
MICROWAVE: Halve squash lengthwise. Scrape out seeds. Place cut-side downon a microwave-safe dish and cook for about 20 minutes on HIGH or untilfork-tender, turning over once and covering with wax paper.Cool squash slightly and with a fork separate into strands. Set aside.Meanwhile, in medium bowl, combine ricotta cheese, spinach, eggs, andseasonings; mix well.
Spread evenly in a 13x9-inch baking dish coated with cooking spray. Spreadthe Parmesan and nonfat mozzarella cheeses over the spinach mixture.In a large bowl, combine the squash and spaghetti sauce; toss to coatwell. Arrange squash mixture on spinach mixture; top with the part skimmilk mozzarella cheese.Cover with foil; bake at 375° F. for 30 minutes or until hot and bubbly.
Makes 6 servings.
