From Paulette Vickery's Recipe Collection

BB: SPAGHETTI RING FLORINTEEN

main dish, vegetables

8 oz uncooked spaghetti
2 pkg chopped spinach
1/2 cup chopped onion
2 each egg beaters, beaten
1/3 cup nonfat parmisan cheese
6 tablespoon liquid butter buds
2 can sliced mushrooms
1 can hunts spaghetti sauce 26 3/4
1 cup nonfat motzarella cheese

Line a tube pan with foil. Spray a nonfat cooking spray on foil, and set aside. Cook spaghetti and drain. Cook spinach and onion together until spinach is completely done. Drain, pressing out liquid with the back of a spoon. Stir together egg beaters, cooked spaghetti, spinach mixture, parmisan cheese, motzarella cheese, 4 tablespoons liquid butter buds, and 1/2 of mushrooms. Press into prepared tube mold. Cover and bake at 375 degrees, for 25 minutes. Let stand 5 minutes, unmold. For sauce heat remaining mushrooms in 2 tablespoons liquid butter buds. Add spaghetti sauce and heat through. Cut the ring into wedges, and pour sauce over each serving. Per serving: fat 0.5 G, cholesterol 0 MG, fiber 3 G, calorries 129, 3 percent from fat, protein 9 G, carbohydrate 23 G, sodium 505 MG.

Yield: 10 servings




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