Heat oven to 350 degrees. Cook spinach according to package directions, drain well and set aside. In large bowl, combine egg, sour cream, milk, 2 tablespoons of the Parmesan cheese, onion salt, pepper, spinach, and 1 cup of the Monterey Jack cheese. Add the spaghetti and toss well.
Pour the mixture in a baking dish that has been sprayed with nonstick cooking spray. Top with the remaining cheeses and bake for 30 minutes, until cheese is melted and top is lightly browned.
I make this with a cheddar jack mixture instead of straight jack cheese. I also add 1/4 teaspoon of white pepper to add flavor. Light sour cream and skim milk can be used.
This casserole can be made ahead and refrigerated, or frozen for up to a month. Simply defrost in the refrigerator overnight, then let the casserole sit at room temp for half an hour before baking.
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 248 (45%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 16.1g||81 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 125.6mg||39 %|
|Sodium 491.8mg||17 %|
|Potassium 682.2mg||18 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 44.9g|
|Protein 28.4g||41 %|
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Calories per serving: 553
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