| 1 | Stovetop: in 6-quart dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender. |
| 2 | Remove from water. |
| 3 | Halve squash lengthwise; remove seeds. |
| 4 | Microwave: halve squash lengthwise. |
| 5 | Scrape out seeds. |
| 6 | 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. |
| 7 | Cool squash slightly and with a fork separate into strands. |
| 8 | Set aside. |
| 9 | Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg beaters, and seasonings; mix well. |
| 10 | Spread evenly in a 13x9-inch baking dish coated with cooking spray. |
| 11 | Spread the parmesan and nonfat mozzarella cheeses over the spinach mixture. |
| 12 | In a large bowl, combine the squash and spaghetti sauce; toss to coat well. |
| 13 | Arrange squash mixture on spinach mixture; top with the part skim milk mozzarella cheese. |
| 14 | Cover with foil; bake at 375b0°F. for 30 minutes or until hot and bubbly. |
| 15 | Makes 6 servings. |
| 16 | Per serving: 220 kcal 5g fat (2g sat fat) 20% cff 628mg na 8mg cholesterol (17.3g pro/5.3g fat/30.2g cho) ~ - - - - - - - - - - - - - - - - - notes : elaine likes this with a combination of angle hair spaghetti and spaghetti squash. |
| 17 | Fat: substitute another ?cup nonfat mozzarella cheese for the part skim milk cheese. |
| 18 | Add to the top of the dish during the last 5 minutes of cooking. |
| 19 | Remove from oven promptly when the cheese has melted. |
| 20 | 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. |
| 21 | The salt is providing 14%. |
| 22 | Sodium from the combined cheeses is 23% of the total. |
| 23 | Using all part skim milk mozzarella cheese will increase the fat per serving by 1.5g and decrease the sodium by 17mg. |
| 24 | Nutr. |
| 25 | Assoc. |
| 26 | Very easy, and asure crowd pleaser. |
| 27 | Linda/ptld, or recipe by : prego (modified by r. winters) |
