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. MICROWAVE: 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 13x9-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.
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|Serving Size: 1 Serving (521g)|
|Recipe Makes: 6|
|Calories from Fat: 124 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 43.3mg||13 %|
|Sodium 767.6mg||26 %|
|Potassium 866mg||23 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 34.8g|
|Protein 25.2g||36 %|
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Calories per serving: 366
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