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Spaghetti Squash Florentine

Submitted by: Mary on 02/17/2004
1912 views
2.85 avg rating
193 votes
 
 
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Ingredients

1 (10 oz) Package chopped, frozen spinach, thawed and squeezed dry
4 lbs Spaghetti squash, prepared
1 C Ricotta cheese

2 Eggs, beaten
1/2 t Italian seasoning
1/2 t Salt
16 ozs Tomatoe sauce
2 C Mozzarella cheese, shredded

Directions

Drain spinach and squeeze dry. Set aside.



Place spaghetti squash strands into a 9 X 13" baking pan that has been greased with butter.



Combine spinach, ricotta cheese, eggs, and seasonings. Beat at medium speed of mixer until blended.



Spread mixture over the top of the spaghetti squash.



Top casserole with tomatoe sauce.



Sprinkle with mozzarella cheese.



Cover and bake in preheated 350F degree oven for 30 minutes.



Uncover and bake 10 minutes more until golden on top.

Servings

6

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

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