Title: Spaghetti squash florentine
 Categories: Casseroles, Vegetables, Low fat
      Yield: 6 Servings
 
      4 lb Spaghetti squash -- halved
           Lengthwise
      1 c  Nonfat ricotta cheese
     10 oz Package frozen chopped
           Spinach -- thawed and
           Drained
    1/2 c  Egg BeatersAE 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  Hunt's Light spaghetti
           Sauce
    1/2 c  Part skim milk mozzarella
           Cheese -- shredded
 
  1.  STOVETOP:  In 6-quart Dutch oven over high heat, in boiling
  water, cook squash 20 minutes or until fork-tender. Remove from
  water. Halve squash lengthwise; remove seeds. MICROWAVE: Halve squash
  lengthwise. Scrape out seeds.  Place cut-side down on a
  microwave-safe dish and cook for about 20 minutes on HIGH or until
  fork-tender, turning over once and covering with wax paper. Cool
  squash slightly and with a fork separate into strands. Set aside.
  
  2.  Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg
  beaters, and seasonings; mix well. Spread evenly in a 13x9-inch
  baking dish coated with cooking spray. Spread the Parmesan and nonfat
  mozzarella cheeses over the spinach mixture.
  
  3.  In a large bowl, combine the squash and spaghetti sauce; toss to
  coat well.  Arrange squash mixture on spinach mixture; top with the
  part skim milk mozzarella cheese. Cover with foil; bake at 375B0 F.
  for 30 minutes or until hot and bubbly.  makes 6 servings.
  
  per serving:  220 Kcal  5g fat (2g sat fat) 20% CFF 628mg Na 8mg
  cholesterol (17.3g PRO/5.3g FAT/30.2g CHO)
  
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  NOTES : Elaine likes this with a combination of angle hair spaghetti
  and spaghetti squash.
  
  FAT:  Substitute another 1/2 cup nonfat mozzarella cheese for the
  part skim milk cheese.  Add to the top of the dish during the last 5
  minutes of cooking. Remove from oven promptly when the cheese has
  melted. per serving: 208 Kcal  4g fat (2g sat fat) 15% CFF 645mg Na
  5mg cholesterol (17.7g PRO/3.8g FAT/ 30.6g CHO)
  
  SODIUM:  The spaghetti sauce is providing 39% of the Na. The salt is
  providing 14%.  Sodium from the combined cheeses is 23% of the total.
  Using all part skim milk mozzarella cheese will increase the fat per
  serving by 1.5g and decrease the sodium by 17mg.
  
  Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921
  
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  From penland@hevanet.com Sun Aug 04 15:58:00 1996 This is my favorite
  baked beans recipe. Very easy, and asure crowd pleaser. Linda/Ptld, OR