8 oz uncooked whole wheat linguini (good source of fiber)
1 c low fat sour cream
3 eggs, beaten (use just the whites to cut fat and cholesterol)
1-2 hot peppers, sliced
4-5 mini sweet peppers (red/yellow/orange), sliced
2 c (8oz) shredded pepper jack cheese
1/4 c shredded Parmesan cheese
10 oz pkg frozen spinach, thawed and drained
1 1/3 c french fried onions, optional
Preheat oven to 350 degrees. Cook spaghetti as directed and drain. Meanwhile, spray 13″ X 9″ casserole dish with non-stick spray and combine sour cream and egg in bottom. Slice peppers. Stir spaghetti, peppers, cheeses and spinach into sour cream and egg mixture folding over to combine well. Cover with foil and bake 30 minutes. Stir and top with french fried onions, if desired. Bake, uncovered, 5 minutes more.
Served with a big salad.
EVEN MY MEAT AND POTATOES HUSBAND RAVED OVER THIS DISH!