Spaghetti Squash Casserole

* Exported from MasterCook *

SPAGHETTI SQUASH CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Casseroles
Vegetables Cheese
Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Spaghetti squash -- 1 medium*
-ÿÿ
1 1/2 lb Spaghetti squash -- 1 small
-should úbout 1 vegetable
-for the diabeitic
4 Ripe tomatoes
3 tb Olive oil
2 c Garlic -- minced
1 t Salt
Fresh ground black pepper
1/2 c Mozzarella cheese -- shredded
1/4 c Parmesan cheese -- grated
1/4 c Scallions -- chopped
Grated parmesan for garnish

* In the two Diabetic spaghetti squash recipes that I
found, the spaghetti squash ingredient was about 1 1/2
for 4 serving or sweet ones. -ÿÿ

1.Prick the squash in 3 or 4 places with the tines of
a fork. Place it on a microwave-safe plate, cover
loosely with microwave-safe plastic wrap, and cook at
full power (650-700 watts) for 9 minutes. Turn the
squash over, and cook another 9 minutes. Then let it
stand, still covered, for 5 minutes. 2. Using a sharp
knife, cut a small X in the bottom of each tomato.
Arrange the tomatoes on a microwave-safe plate and
cover with a damp paper towel. Cook at full power for
4 minutes. 3. Let the tomatoes stand for 1 minute.
Then peel, core and coarsely chop. Pour off the excess
liquid. 4. Place 1 T of the olive oil on a small
microwave-safe plate and cook at full power for 2
minutes. Then stir in garlic and cook until it is
crisp, 3-4 minutes. 5. Halve the squash and scrape out
the seeds. Using a fork, scoop out the pulp and
transfer the spaghetti-like strands to a 2-1/2 quart
microwave-safe casserole. Add the tomatoes, garlic and
oil, salt, pepper and remaining 2 T olive oil; toss
well. Top with the mozzarella, parmesan and scallions.
6. Cook at full power until heated through, 4 minutes.
Serve with additional parmesan on the side.

Food exchanges per serving should be about 1 1/2
vegetable exchange + 1/2 high-fat meat exchange + 1
fat exchange The New Basics Cookbook by Julee Rosso &
Sheila Lukins, copyright 1989



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