1/4 c. all-purpose flour
1/8 teaspoon ground red pepper
2 cs. skim milk
veggie spray
1/2 c. chopped onion
3 cloves garlic, minced
1/2 c. grated cheese, low-fat your favorite
1 10 ounce pkg. frozen chopped spinach, thawed, drained and squeezed dry
5 cs. cooked spaghetti squash, 1 large
2/3 c. chopped prosciutto (about 3 ozs.)
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 veggie spray. Bake at 375 for 20 minutes.
Makes 6 servings.
Calories……170…..Fat…..3.9 g…..Fiber…..3.6 g……Carbs…..20 mg…..Sodium…..346 mg.