Spaghetti squash casserole

 
                         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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