Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Cheese
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
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
part skim
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.
