| Spaghetti Squash
Ole
Ingredients:
1
spaghetti squash
1 (12 oz) pkg Veggie Ground Round (precooked package)
1 can Rotel tomatoes & green chilies (drained)
1 cup frozen corn (or canned corn, drained)
1 cup canned black beans (drained and rinsed)
1 (15 oz) carton part-skim Ricotta cheese
2 egg whites
1 cup grated cheese (Cheddar or Monterey Jack)
Instructions:
Cut squash in half length-wise. Scrape out inner seeds. Place
both halves cut-side down in a casserole dish. Add water to fill
bottom approximately ¼ inch. Cover tightly with plastic wrap.
Microwave on high 10-15 minutes, turning every 5 minutes. Allow
to cool. Squash should be tender.
In a
bowl mix together precooked Veggie Ground Round, drained Rotel,
black beans, and corn.
In a
separate bowl, mix together Ricotta cheese, egg whites, and
grated cheese.
Either
grease or spray bottom and sides of an 8X11 casserole dish.
Scrape out Spaghetti Squash with a fork. Spread Spaghetti Squash
to cover bottom and up the sides (looks like a nest). Spoon in
Ricotta mixture layer. Next, spoon Veggie mixture on top of
Ricotta layer. Garnish with ½ cup grated cheese sprinkled on top
(optional).
Bake
uncovered at 375 degrees for approximately 30-40 minutes or
until bubbly.
Recipe from the
kitchen of: Kim McClintic, Registered Dietitian, OSF St. Joseph
Medical Center |
