Spaghetti Squash Florentine
| Yield: | 6 Servings |
| Categories: | Casseroles, Vegetables |
| 4 | lb | Spaghetti squash; halved lengthwise |
| 1 | c | Nonfat ricotta cheese |
| 1 | 10 ounces pa 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 | Spaghetti sauce |
| 1/2 | c | Part skim milk mozzarella cheese; shredded |
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