Spaghetti Squash Casserole

* Exported from MasterCook *

Spaghetti Squash Casserole

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds Spaghetti squash -- 1 medium*
2 cups Garlic -- minced
1 teaspoon Salt
1 1/2 pounds Spaghetti squash -- 1 small
Fresh ground black pepper -- should úbout 1 veg
the diabeitic
1/4 cup Parmesan cheese -- grated
4 Ripe tomatoes
1/4 cup Scallions -- chopped
3 tablespoons Olive oil
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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