Veggie Spaghetti Casserole 031810

2 eggs
4 c. cooked spaghetti squash
1 pkg. (10 oz.) frozen chopped spinach, thawed & well drained (about 1 c.)
1 c. drained canned sliced mushrooms
1/2 c. finely chopped red bell pepper
1/4 c. bean sprouts
1 packet (four 1/4 c. servings) reduced calorie chicken gravy mix, prepared according to pkg. directions (10 calories per 1/4 c. prepared gravy
6 oz. mozzarella cheese, shredded

Preheat oven to 375 degrees. In medium mixing bowl beat eggs; add squash, mixing well. Spray shallow 1 quart casserole with nonstick cooking spray and spread squash mixture evenly over bottom of dish; bake until set, 15-20 minutes.

In medium mixing bowl combine remaining ingredients except cheese, mixing well. Spread spinach mixture over squash; sprinkle with cheese. Bake until cheese is melted and lightly browned, 20-25 minutes; remove from oven and let stand 5 minutes before cutting. Makes 4 servings.