Spaghetti ring florentine - butter busters^
10 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked spaghetti |
| 2 | eaches | Pk (10oz) frozen chopped spinach |
| ½ | cup | Chopped onion |
| ½ | cup | Egg Beaters |
| ⅓ | cup | Alpine Lace or Weight Watchers fatfree Parmesan cheese |
| 6 | eaches | Tb liquid Butter Buds |
| 2 | cans | (8oz) sliced mushrooms, rinsed and drained |
| 1 | can | (26 3/4oz) Hunts light spaghetti sauce |
| 1 | cup | Nonfat mozzarella cheese, grated |
Directions
Line a tube or angel food cake pan with folil. Spray with Pam. Set aside. Cook spaghetti according to package directions; drain. Cook spinach according to directions, adding onion; drain, pressing out liquid with back of spoon. Stir together Egg Beaters, spaghetti and spinach mixture, Parmesan, mozzarella, 4 tb liquid Butter Buds and ½ of the mushrooms. Press into mold. Cover and bake at 375F. 25 minutes. Let stand 5 minutes. For sauce: heat remaining mushrooms in 2 tb Butter Buds. Add sauce and heat through. Cut ring into wedges and pour sauce over each serving. Per serving: 129 cal., ½ g fat (3%), 0mg chol., 3g fiber, 9g pro., 23g carb., 505mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95