Spaghetti Squash Casserole

Recipe Description

Source: ''The New Basics Cookbook'' by Julee Rosso & Sheila Lukins

3½ lbs spaghetti squash, 1 medium or 1½ lbs spaghetti squash, 1 small <ref>In the two diabetic spaghetti squash recipes that i found, the spaghetti squash ingredient was about 1½ for 4 serving or sweet ones. For the small squash, it should equal about 1 vegetable for the diabetic.</ref>
4 ripe tomatoes
3 tbsp olive oil
2 cloves garlic, minced
1 tbsp salt
fresh ground black pepper
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
¼ cup scallions, chopped
grated Parmesan for garnish

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.
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.
Let the tomatoes stand for 1 minute.
Then peel, core and coarsely chop.
Pour off the excess liquid.
Place 1 tbsp 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.
Halve the squash and scrape out the seeds.
Using a fork, scoop out the pulp and transfer the spaghetti-like strands to a 2½ quart microwave-safe casserole.
Add the tomatoes, garlic and oil, salt, pepper and remaining 2 tbsp olive oil; toss well.
Top with the mozzarella, Parmesan and scallions.
Cook at full power until heated through, 4 minutes.
Serve with additional Parmesan on the side.

This article uses material from the "Spaghetti Squash Casserole" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License