Spaghetti Squash Casserole

Description

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

Ingredients

• 3½ lbs spaghetti squash, 1 medium or 1½ lbs spaghetti squash, 1 small
• 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

Procedures

1. Prick the squash in 3 or 4 places with the tines of a fork.
2. 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.
3. Turn the squash over, and cook another 9 minutes.
4. Then let it stand, still covered, for 5 minutes.
5. Using a sharp knife, cut a small x in the bottom of each tomato.
6. Arrange the tomatoes on a microwave-safe plate and cover with a damp paper towel.
7. Cook at full power for 4 minutes.
8. Let the tomatoes stand for 1 minute.
9. Then peel, core and coarsely chop.
10. Pour off the excess liquid.
11. Place 1 tbsp of the olive oil on a small microwave-safe plate and cook at full power for 2 minutes.
12. Then stir in garlic and cook until it is crisp, 3 – 4 minutes.
13. Halve the squash and scrape out the seeds.
14. Using a fork, scoop out the pulp and transfer the spaghetti-like strands to a 2½ quart microwave-safe casserole.
15. Add the tomatoes, garlic and oil, salt, pepper and remaining 2 tbsp olive oil; toss well.
16. Top with the mozzarella, Parmesan and scallions.
17. Cook at full power until heated through, 4 minutes.
18. Serve with additional Parmesan on the side.

Nutritional information

Food exchanges per serving should be about 1 ½ vegetable exchange + ½ high-fat meat exchange + 1 fat exchange