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Spaghetti Squash Parmesan

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.