• Cooking Time: 25 to 30
• Servings: 9
• 1 package (7 ounces) spaghetti
• 1/2 cup egg substitute
• 1/4 cup grated Parmesan cheese
• 1 pound lean ground beef
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet yellow pepper
• 2 garlic cloves, minced
• 1 jar (26 ounces) meatless spaghetti sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound sliced fresh mushrooms
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1. Cook spaghetti according to package directions. Rinse with cold water and drain.
2. In a bowl, toss spaghetti with egg substitute and Parmesan cheese.
3. Spread evenly into a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray; set aside.
4. In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain.
5. Add garlic; cook 1 minute longer.
6. Stir in spaghetti sauce and seasonings; heat through.
7. Spoon over spaghetti.
8. Top with mushrooms and cheese.
9. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.
10. Let stand for 5 minutes before serving.

I halved this recipe and put it in a square baking dish to serve 4. Mine came out looking more tomatoey than the picture that comes with the recipe in Light and Tasty. I thought it was a good change of pace from normal spaghetti. I used a Paul Newman chunky veggie sauce in addition to more mushrooms on top to increase the veggie content. Also used fresh basil and oregano. Nutrition Facts: 1 piece equals 274 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 685 mg sodium, 29 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.