Florentine Stuffing
INGREDIENTS:
1/4 c All-purpose flour
1/8 ts Ground red pepper
2 c Skim milk
Vegetable cooking spray
1/2 c Chopped onion
3 Cloves garlic, minced
2 oz Grated Gruyere cheese, (1/2
-cup)
10 oz Frozen chopped spinach, (1
-package) thawed and
-squeezed dry
5 c Cooked spaghetti squash
3 oz Chopped prosciutto, (2/3
-cup)
1/4 c All-purpose flour
1/8 ts Ground red pepper
2 c Skim milk
Vegetable cooking spray
1/2 c Chopped onion
3 Cloves garlic, minced
2 oz Grated Gruyere cheese, (1/2
-cup)
10 oz Frozen chopped spinach, (1
-package) thawed and
-squeezed dry
5 c Cooked spaghetti squash
3 oz Chopped prosciutto, (2/3
-cup)
Place flour and red pepper in a bowl. Gradually add milk, blending with a wire whisk until smooth; set aside.
Coat a large saucepan with cooking spray, and place over medium-high heat until hot.
Add onion and garlic; saute 1 minute. Add milk mixture, and cook 6 minutes or until thickened, stirring constantly. Add cheese and spinach; stir well. Remove from heat; stir in squash and prosciutto.
Spoon mixture into a 13 x 9-inch casserole coated with cooking spray. Bake at 375 degrees for 20 minutes. Yield: 6 servings.
Per serving: 152 Calories; 5g Fat (29% calories from fat); 12g Protein; 16g Carbohydrate; 22mg Cholesterol; 502mg Sodium
Coat a large saucepan with cooking spray, and place over medium-high heat until hot.
Add onion and garlic; saute 1 minute. Add milk mixture, and cook 6 minutes or until thickened, stirring constantly. Add cheese and spinach; stir well. Remove from heat; stir in squash and prosciutto.
Spoon mixture into a 13 x 9-inch casserole coated with cooking spray. Bake at 375 degrees for 20 minutes. Yield: 6 servings.
Per serving: 152 Calories; 5g Fat (29% calories from fat); 12g Protein; 16g Carbohydrate; 22mg Cholesterol; 502mg Sodium