*  Exported from  MasterCook  *

                      Spaghetti Squash Florentine 

Recipe By     : 
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. 6 servings.  ( 198
calories per serving).



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