Florentine squash bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| ⅛ | teaspoon | Ground red pepper |
| 2 | cups | Skim milk |
| Vegetable cooking spray | ||
| ½ | cup | Chopped onion |
| 3 | Cloves garlic; minced | |
| 2 | ounces | Grated Gruyere cheese; (1/2 cup) |
| 10 | ounces | Frozen chopped spinach; (1 package) thawed and squeezed dry |
| 5 | cups | Cooked spaghetti squash |
| 3 | ounces | Chopped prosciutto; (2/3 cup) |
Directions
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; sauté 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.
Recipe by: Cooking Light, October 1994, page 135 Posted to EAT-LF Digest by aml@... on Oct 18, 1999, converted by MM_Buster v2.0l.