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Reviews
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Date product posted
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0
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Mon January 26, 2004
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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Ingredients:
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2 cups chopped broccoli
1/2 cup julienned carrots (I coarsly chopped)
1/4 cup each chopped red pepper, yellow, and green
3 garlic cloves, minced
2 tsp. oil
1/2 cup flour substitute ( I use ATKINS BAKE MIX)
2 cups heavy cream
1/2 cup water
1 cup Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. pepper
10 oz. chopped spinach, thawed and well drained
1 1/2 cup cottage cheese
8 oz. mozzarella cheese, divided
medium spaghetti squash, cooked
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How To Prepare:
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In skillet, saute vegetables and garlic in oil until tender. Set aside. Put cream and water in heavy saucepan; whisk bake mix until smooth. Bring to boil; cook and stir for 2 min. Reduce heat; add 1/4 cup Parmesan cheese, salt and pepper. Cook 1 min. longer or until cheese is melted. Remove from heat; stir in spinach. In bowl, combine cottage cheese 1/2 of the mozzarella. Spread small amount of spinach mixture on bottom of greased 9x13 dish. Layer spaghetti squash, half of cheese mixture, 1/2 vegetables and 1/2 spinach. Repeat layers. Top with remaining mozzarella and Parmesan cheese. Bake at 350 for 30 min. or until cheese has melted.
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Number of Servings:
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6-8
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Carbs per serving - include all nutritional information if known:
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56 carbs entire dish; 7 per serving
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Effort (Easy, Average, Difficult):
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Easy
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