Recipe - Florentine Squash Bake

One fourth cup Allpurpose flour
1/8 teaspoon Ground red pepper
2 cup Skim milk
Vegetable cooking spray
One half cup Chopped onion
3 Cloves garlic, minced
2 ounce Grated Gruyere cheese, (1/2
cup)
10 ounce Frozen chopped spinach, (1
package) thawed and
squeezed dry
5 cup Cooked spaghetti squash
3 ounce 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 mediumhigh 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 9inch 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

Recipe by: Cooking Light, October 1994, page 135

Posted to MCRecipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.