Florentine Squash Bake Recipe - Cooking Index
Florentine Squash Bake Recipe - Cooking Index
| 1/4 cup | All-purpose flour | |
| 1/8 teaspoon | Ground red pepper | |
| 2 cups | Skim milk | |
| Vegetable cooking spray | ||
| 1/2 cup | Chopped onion | |
| 3 x | Garlic - minced | |
| 2 oz | Grated gruyere cheese - (1/2 cup) | |
| 10 oz | Frozen chopped spinach - (1 package) | |
| Thawed and squeezed dry | ||
| 5 cups | Cooked spaghetti squash | |
| 3 oz | Chopped prosciutto - (2/3 cup) |
Place flour and red pepper in a bowl. Gradually add milk, blending with a wire whisk until smooth; set aside.
Coat a large saucepan with cooking spray, and place over medium-high heat until hot.
Add onion and garlic; saute 1 minute. Add milk mixture, and cook 6 minutes or until thickened, stirring constantly. Add cheese and spinach; stir well. Remove from heat; stir in squash and prosciutto.
Spoon mixture into a 13 x 9-inch casserole coated with cooking spray. Bake at 375for 20 minutes. Yield: 6 servings.
Source:
Cooking Light, October 1994, page 135
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