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Spaghetti Squash Parmesan

Nutrition Information
Calories: 260
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 5mg
Sodium: 420mg
Carbohydrates: 36g
Dietary Fiber: 7g
Sugars: 15g
Protein: 25g
Vitamin A: 4000iu (80%)
Vitamin C: 42mg (70%)
Calcium: 700mg (70%)
Iron: 3.6mg (20%)

Yield: Serves 4 - 1 cup each.

1 spaghetti squash
10 ounce package frozen chopped spinach
1 cup nonfat ricotta cheese
1/2 cup plain bread crumbs
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
2 cups low-sodium pasta sauce
1/4 cup Parmesan cheese

Cut squash in half and remove seeds and pulp. Invert on a tray and microwave until tender, about 10-15 minutes. Let cool. Using a fork, remove the strands of squash from its shell. Lightly spray a 9 by 13 inch pan with nonstick cooking spray. Arrange the squash on the bottom of the pan.

Thaw spinach and drain well, pressing out excess liquid. In a bowl, combine the spinach, ricotta cheese, bread crumbs and seasonings. Mix until blended. Spread over squash.

Top with pasta sauce and sprinkle with cheese. Bake at 350º for 30-40 minutes or until heated through. Allow to sit for 5 minutes before cutting and serving. This dish goes well with salad and bread for a light dinner.

Total Preparation & Cooking Time: 65 min. (10 Prep, 55 Cook)

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