Recipe: Spaghetti Squash Florentine

Spaghetti Squash Florentine

10 ounces spinach -- chopped, frozen, thawed -- squeezed dry
4 pounds spaghetti squash
vegetable cooking spray
1 cup ricotta cheese -- part skim
2 eggs -- beaten
1/2 teaspoon dried italian seasoning
1/4 teaspoon salt
16 ounces tomato sauce -- no salt added
3/4 cup mozzarella cheese -- shredded

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 350~ for 30 minutes.