| | SPINACH FILLING |
| 2 | c | Mushrooms; sliced |
| 1 | c | Zucchini; thinly sliced |
| 1 | c | Yellow squash; thinly sliced |
| 1/2 | c | Green onions; thinly sliced |
| 1/4 | c | Dry red wine |
| 1 | c | Tomato; chopped seeded |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Onion powder |
| 1 | cn | (14-Ounce) artichoke hearts; drained and coarsely chopped |
| 1 | pk | (10-Ounce) frozen chopped spinach; thawed, drained and squeezed dry |
| 1 | c | Fat-free ricotta cheese |
| 1/2 | c | (2 ounces) part-skim mozzarella cheese; shredded |
| 1/4 | c | (1 ounce) fresh Parmesan cheese; grated |
| 3 | lg | Egg whites; lightly beaten |
| 1 | lg | Egg |
| | HERBED POLENTA |
| 1 1/4 | c | Yellow cornmeal |
| 1/2 | c | Red bell pepper; chopped |
| 1/4 | c | Fresh parsley; chopped |
| 1 | ts | Oregano; dried |
| 3/4 | ts | Salt |
| 1/2 | ts | Basil; dried |
| 1/4 | ts | Pepper |
| 4 | c | Water |
| 1/4 | c | (1 ounce) fresh Parmesan cheese; grated |
| | Cooking spray |
