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Spaghetti Squash Florentine - South Beach Diet Recipe (Phase 2) 



  • 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!)


  • 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.
  • 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.


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