Florentine squash bake
Kristy Clay
ingredients
- 1/4 cup flour
- 1/8t ground red pepper
- 2 cups skim milk
- Vegetable cooking spray
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1/2 cup grated Gruyère cheese
- 10 oz package frozen chopped spinach, thawed, drained, and squeezed dry
- 5 cups cooked spaghetti squash
- 2/3 cup chopped prosciutto (~3 oz)
directions
- 1
Place flour and red pepper in a bowl. Gradually add milk, blending with a whisk until smooth. Set aside.
- 2
Coat a large saucepan with cooking spray and place over medium-high heat until hot. Add onion and garlic; sauté one minute. Add milk mixture and cook six minutes or until thickened, stirring constantly. Add cheese and spinach. Stir well. Remove from heat and add squash and prosciutto.
- 3
Spoon mixture into 13x9" casserole coated with cooking spray. Bake at 375F for 20 minutes.
Source: Cook Light
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