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Spaghetti Squash Florentine
- South Beach Diet Recipe (Phase 2)
Ingredients:
- 4 pounds spaghetti squash
(halved lengthwise)
- 1 cup part skim or nonfat ricotta cheese
- 1 10 ounce pa frozen chopped spinach
(thawed and drained)
- 2 eggs (or equivalent egg substitute), beaten
- 1 teaspoon Italian seasoning
(crushed)
- 1/4 teaspoon salt
- 2 tablespoons grated Parmesan cheese
- 1/2 cup nonfat mozzarella cheese
(shredded)
- 1 3/4 cups spaghetti sauce with less than 5g sugar per serving
- 1/2 cup part skim mozzarella cheese
(shredded) (Do not use fat free mozzarella - it will not melt!)
 Directions:
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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.
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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.
- Meanwhile, in medium bowl, combine ricotta cheese, spinach, eggs, 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.
- 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 375° F. for 30 minutes or until hot and bubbly.
Makes 6 servings.
More South
Beach Diet Recipe
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