SPAGHETTI ROSTI WITH SPINACH AND TUNA

ANOTHER QUICK LENTEN MEAL!

I USED ONE DISH AND COOKED IT IN THE MICROWAVE – THE RECIPE CALLED FOR SAUTEING THE ONION AND GARLIC IN A NON-STICK SKILLET THAT IS SUITABLE TO PUT UNDER THE BROILER BUT ALL MY SKILLETS HAVE PLASTIC HANDLES!! THEY MIXED EVERYTHING IN A LARGE MIXING BOWL THEN RETURNED THE MIXTURE TO THE SKILLET COOKING WITHOUT STIRRING ABOUT 10 MINUTES UNTIL SET. THEN THEY PLACED THE SKILLET UNDER THE BROILER UNTIL BROWNED. EITHER WAY YOU DECIDE TO COOK IT, YOU’LL LOVE IT!

8 oz whole wheat thin spaghetti cooked according to directions
1 small onion, finely chopped
1 Tbsp minced garlic
6 oz frozen chopped spinach, thawed and drained (Fresh spinach would be even better!)
5 eggs, beaten
2 (5oz) canS tuna in water, drained
1/4 c shredded cheddar cheese
salt and pepper to taste (I always add at the table if needed)

I HAD LEFT OVER SPAGHETTI NOODLES SO I THREW THEM IN A 10″ GLASS PIE PLATE THAT I SPRAYED WITH NON-STICK COOKING SPRAY. I MIXED EVERYTHING IN THE PIE PLATE, COVERED WITH WAXED PAPER AND COOKED IN THE MICROWAVE ON HIGH 10 MINUTES UNTIL SET IN THE MIDDLE (ABOUT EVERY 2 MINUTES I WOULD STOP AND STIR A TOUCH).  IN THE LAST 2 MINUTES I ADDED A SLICE OF AMERICAN CHEESE BROKEN INTO 8 PIECES AROUND THE OUTSIDE EDGE FOR A BIT OF COLOR!

IT WAS EASY TO CUT INTO 6 WEDGES AND SERVE WITH A FRESH SALAD!

MY HUSBAND THOUGHT SOME FRENCH FRIED ONIONS WOULD REALLY SET IT OFF SO NEXT TIME I’LL MIX SOME IN AND THEN LEAVE SOME ON TOP TO GET CRISPY! GOOD IDEA HUBBY!