Vegetarian Spaghetti Pizza
(from Vegetarian Favorites)
From the Healthy-Foods Mailing List

Serves 10

8 oz. Spaghetti, uncooked
2 Eggs
1/2 cup Skim milk
3 cups Part-skim Mozzarella cheese, shredded, divided
8 oz. Fresh spinach, cooked and chopped
                        OR
1 ten-ounce package Frozen spinach, defrosted and drained well
1/2 tsp. Garlic powder
1  32-oz. jar Spaghetti sauce, uncooked
                        
Topping

2 cups Broccoli florets, cooked
1 medium Zucchini, thinly sliced

Break spaghetti into 2-inch pieces and cook according to package
directions; drain. In a large bowl, beat eggs. Gradually add milk,
1 cup mozzarella cheese, spinach and garlic powder. Stir in spaghetti
pieces. Lightly oil a 13 x 9 baking pan. Spread spaghetti mixture into
pan, building up sides slightly. Bake at 425 for 15 minutes. Remove from
oven. 
    Spread spaghetti sauce over spaghetti "crust." Spread broccoli and
zucchini over sauce and sprinkle with remaining Mozzarella cheese. Bake at
350  for 35 minutes. Let stand 5 minutes before cutting. Serves 8 to 10.

Per serving: 308 Calories (kcal); 12g Total Fat; (33% calories from fat);
17g Protein; 35g Carbohydrate; 56mg Cholesterol; 670mg Sodium Food Exchanges:
1 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other 
Carbohydrates.