Spaghetti Squash Florentine Recipe
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Spaghetti Squash Florentine
4 lb Spaghetti squash, halved
Lengthwise
1 cup Nonfat ricotta cheese
10 oz Package frozen chopped
Spinach, thawed and
Drained
1/2 cup Egg BeatersAE 99% egg
Substitute
1 tsp Italian seasoning
Crushed
1/4 tsp Salt
2 tbsp Grated Parmesan cheese
1/2 cup Nonfat mozzarella cheese
Shredded
1 3/4 cup Hunt's Light spaghetti
Sauce
1/2 cup Part skim milk mozzarella
Cheese, shredded
1. 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.
2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg
beaters, and seasonings; mix well. Spread evenly in a 13x9-inch
baking dish coated with cooking spray. Spread the Parmesan and nonfat
mozzarella cheeses over the spinach mixture.
3. In a large bowl, combine the squash and spaghetti sauce; toss to
coat well. Arrange squash mixture on spinach mixture; top with the
part skim milk mozzarella cheese. Cover with foil; bake at 375B0 F.
for 30 minutes or until hot and bubbly. makes 6 servings.
per serving: 220 Kcal 5g fat (2g sat fat) 20% CFF 628mg Na 8mg
cholesterol (17.3g PRO/5.3g FAT/30.2g CHO)
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NOTES : Elaine likes this with a combination of angle hair spaghetti
and spaghetti squash.
FAT: Substitute another 1/2 cup nonfat mozzarella cheese for the
part skim milk cheese. Add to the top of the dish during the last 5
minutes of cooking. Remove from oven promptly when the cheese has
melted. 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. The salt is
providing 14%. Sodium from the combined cheeses is 23% of the total.
Using all part skim milk mozzarella cheese will increase the fat per
serving by 1.5g and decrease the sodium by 17mg.
Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921
~-_839216335_--
From penland@hevanet.com Sun Aug 04 15:58:00 1996 This is my favorite
baked beans recipe. Very easy, and asure crowd pleaser. Linda/Ptld, OR
Recipe By : Prego (modified by R. Winters) |
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Diet tips
If you wish to lose weight and improve your overall physical condition, then you need to commence a carefully prepared well-balanced dietary regime. In theory, this should take in 5 standard portions of fruit & vegetables each day and also involve the optimum combination of fats, carbohydrates and proteins.
When planning a meal plan, you have to also try to reduce intake of salt, fats and refined carbohydrate.
People starting a weight loss program ordinarily focus on department store and brand name products known as 'low-fat'. This is usually a mistake, since a food could be reduced in fat content, but also contain excess carbohydrates and calories.
Learn to recognise the difference between hunger and thirst. Your body must have water , it is critical for our good health and has no fat. Water additionally fills the dieters tummy and decreases sensations of emptiness. A few nutritionalists assert that we should try to drink as much as 6 glasses of water each day.
As an alternative to focusing on the many food types that you need to eliminate from your daily routine, focus on the "good" foods that you can add to your diet. If you can bring in the recommended portions healthy grains and vegetables into your daily routine, you will be amazed to find that you feel more satisfied and have a much decreased chance of being tempted by those unhealthy midday sweets and chocolates.
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