Instructions: 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 deg F. for 30 minutes or
until hot and bubbly.

Makes 6 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.