Florentine Squash Bake

Recipe Ingredients

1/4 cup	15g / 0.5oz	All-purpose flour
1/8 teaspoon	0.6ml	Ground red pepper
2 cups	474ml	Skim milk
		Vegetable cooking spray
1/2 cup	31g / 1.1oz	Chopped onion
3		Garlic - minced
2 oz	56g	Grated gruyere cheese - (1/2 cup)
10 oz	284g	Frozen chopped spinach - (1 package)
		Thawed and squeezed dry
5 cups	1185ml	Cooked spaghetti squash
3 oz	85g	Chopped prosciutto - (2/3 cup)

Recipe Instructions

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; saute 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 375for 20 minutes. Yield: 6 servings.

Source:
Cooking Light, October 1994, page 135

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