Baked Spaghetti Squash Florentine
Makes 10 servings
Time to Prepare: 0:20
Time to Cook: 0:50
Ingredients
| 10 oz | Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt |
| 4 lb | Squash, winter, spaghetti, raw |
| 1 cup | Cheese, ricotta, part skim milk |
| 2 med | Egg, whole, raw, fresh |
| 1/2 tsp | Spices, marjoram, dried |
| 16 oz | Tomato products, canned, sauce |
| 3/4 cup | Cheese, mozzarella, part skim milk, low moisture |
Directions
1. Drain spinach and squeeze dry. Set aside.
2. Cut squash in half lengthwise. Remove and discard seeds.
3. Place squash, cut side down, in a dutch oven.
4. Add enough water to simmer. Bring to a boil and cover. Reduce heat and simmer for 20 minutes. Drain squash and cool.
5. Using a fork, remove spaghetti strands from squash. Discard shells. Place strands in a pan coated with cooking spray.
6. Combine spinach, ricotta cheese, eggs, and seasonings. Beat with a mixer on medium speed until blended. Spread over squash.
7. Top with tomato sauce and sprinkle with mozzarella cheese.
8. Cover and bake at 350 degrees Fahrenheit for 30 minutes. Serve.
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