Spaghetti Squash Florentine

Recipe Ingredients

10 oz	284g	Spinach - thawed, squeezed dry
4 lbs	1816g / 64oz	Spaghetti squash
		Vegetable cooking spray
1 cup	146g / 5.1oz	Ricotta cheese - part skim
2		Eggs - beaten
1/2 teaspoon	2.5ml	Dried Italian seasoning
1/4 teaspoon	1.3ml	Salt
16 oz	454g	Tomato sauce - no salt added
3/4 cup	109g / 3.8oz	Mozzarella cheese - shredded
1		Skim

Recipe Instructions

Drain spinach and squeeze dry. Set aside. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in Dutch oven; add water to depth of 2". Bring to a boil; cover, reduce heat and simmer for 20-25 minutes or until tender.

Drain squash and cool. Using fork, remove spaghetti like strands from squash, discard shells. Place strands in a 9x13" pan coated with cooking spray. Combine spinach, ricotta cheese, eggs and seasonings. Beat at medium speed of mixer until blended; spread over squash.

Top with tomato sauce; sprinkle with mozzarella cheese. Cover and bake at 350F for 30 minutes.

Source:
from Judy's Moosewood Cafe Cookbook

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