Side Pannel
Florentine Squash Bake
Ingredients List
- 1/4 c All-purpose flour
- 1/8 ts Ground red pepper
- 2 c Skim milk
- Vegetable cooking spray
- 1/2 c Chopped onion
- 3 Cloves garlic; minced
- 2 oz Grated Gruyere cheese; (1/2
- -cup)
- 10 oz Frozen chopped spinach; (1
- -package) thawed and
- -squeezed dry
- 5 c Cooked spaghetti squash
- 3 oz 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.
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.
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