Yield: 6 servings
|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.