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Spaghetti Squash Casserole
Ingredients
1 (10 ounce) package frozen chopped spinach, thaw & squeeze out water
1 medium (2 pound) spaghetti squash
1 cup part skim ricotta cheese
½ cup egg substitute
½ teaspoon dried Italian seasoning
2 cups reduced fat, reduced sodium pasta sauce (Healthy choice)
1 (8 ounces) shredded low fat mozzarella cheese
Method
Cut squash in half and remove seeds. Place upside down in baking dish with ¼ cup water Cover with plastic wrap with one corner open. Microwave until tender, about 5 minutes per pound or until strands can be removed from shell. Spray 9X13 pan with cooking spray. Arrange squash on bottom. In bowl combine spinach, ricotta, egg substitute, seasoning and half of the cheese. Pour over squash. Top with pasta sauce, sprinkle on remaining cheese. Spray top of cheese lightly with cooking spray and bake covered at 350 for 30 minutes.
Yield: 6 servings
Per Serving: (weight 13 ounces) Calories 230; Fat 5 gm; Saturated Fat 5 gms; Cholesterol 25 mgs; Sodium 780 mgs; Carbohydrate 23 gms; Dietary Fiber 12 gms; Sugar 6 gms; Protein 21 gms; Vitamin A 1000 RE's; Vitamin C 18 mg; Calcium 600 mg; Iron 2 mg. This recipe is 20% fat.
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