Cooking Spaghetti Squash

Spaghetti Squash Florentine

Spaghetti Squash Florentine

Ingredients

• Serving Size : 6
• 10 ounce spinach, chopped, frozen thawed – squeezed dry
• 4 pound 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 ounce tomato sauce – no salt added
• 3/4 cup mozzarella cheese – shredded
• 1 part skim

Method

1. Drain spinach and squeeze dry.
2. Set aside.
3. Wash squash; cut in half lengthwise.
4. Remove and discard seeds.
5. Place squash, cut side down, in Dutch oven; add water to depth of 2″.
6. Bring to a boil; cover, reduce heat and simmer for 20-25 minutes or until tender.
7. Drain squash and cool.
8. Using fork, remove spaghetti like strands from squash, discard shells.
9. Place strands in a 9×13″ pan coated with cooking spray.
10. Combine spinach, ricotta cheese, eggs and seasonings.
11. Beat at medium speed of mixer until blended; spread over squash.
12. Top with tomato sauce; sprinkle with mozzarella cheese.
13. Cover and bake at 350: for 30 minutes.
14. 6 servings.