https://www.copymethat.com/r/yCGQRzYWw/spaghetti-squash-florentine/
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yCGQRzYWw
2024-10-28 13:26:16
Spaghetti Squash Florentine
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Servings: 8
Servings: 8
Ingredients
- 4 pounds spaghetti squash (halved lengthwise)
- 1 cup part skim or nonfat ricotta cheese
- 1 10-ounce pkg. frozen chopped spinach (thawed and drained)
- 2 eggs, beaten
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 ¾ cups spaghetti sauce with less than 5g sugar per serving
Steps
- 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, ½ cup shredded mozzarella cheese, Parmesan, spinach, eggs, and seasonings; mix well.
- Spread evenly in a 13x9-inch baking dish coated with cooking spray.
- In a large bowl, combine the squash and spaghetti sauce; toss to coat well. Arrange squash mixture on spinach mixture; top with remaining mozzarella cheese.
- Cover with foil; bake at 375° F. for 30 minutes or until hot and bubbly.