Florentine squash bake

Yield: 6 servings

Measure 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)

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.

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