Spaghetti Squash Florentine Casserole

Spaghetti Squash Florentine Casserole

4 lb spaghetti squash halved lengthwise
1 cup part skim ricotta cheese
1 pkt frozen chopped spinach (10 ounces) thawed and drained
1/2 cup Egg Beaters 99% egg substitute
1 tsp Italian seasoning crushed
1/4 tsp salt
2 tbl grated Parmesan cheese
1/2 cup mozzarella cheese shredded
1 3/4 cup spaghetti sauce (Hunts)
1/2 cup mozzarella cheese shredded

Halve squash lengthwise. Scrape out seeds. Place cut-side down on a microwave-safe dish and cook for about 20 minutes in the microwave 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.

Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg beaters, and seasonings; mix well. Spread evenly in a 13×9-inch baking dish coated with cooking spray. Spread the Parmesan and nonfat mozzarella cheeses over the spinach mixture.

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 deg F. for 30 minutes oruntil hot and bubbly.