4 lb Spaghetti squash; halved
-lengthwise
1 c  Nonfat ricotta cheese
1    10 ounces pa frozen chopped
-spinach; thawed and
Drained
1/2 c  Egg Beaters 99% egg
-substitute
1 ts Italian seasoning; crushed
1/4 ts Salt
2 tb Grated Parmesan cheese
1/2 c  Nonfat mozzarella cheese;
-shredded
1 3/4 c  Spaghetti sauce
1/2 c  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. E: 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 13×9-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 375 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)
NOTES : 1.5g and decrease the sodium by 17mg.