Spaghetti squash casserole Recipe

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Spaghetti squash casserole

Artist:	_	Yield:	4
Categories:	Casseroles, Cheese, Diabetic, Entrees, Pastas & Noodles, Squash, Vegetables	Rating:	0
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Ingredients:

Procedures:

1	* in the two diabetic spaghetti squash recipes that i found, the spaghetti squash ingredient was about 1 ?for 4 serving or sweet ones.
2	-=no=- 1.prick the squash in 3 or 4 places with the tines of a fork.
3	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.
4	Turn the squash over, and cook another 9 minutes.
5	Then let it stand, still covered, for 5 minutes.
6	Using a sharp knife, cut a small x in the bottom of each tomato.
7	Arrange the tomatoes on a microwave-safe plate and cover with a damp paper towel.
8	Cook at full power for 4 minutes.
9	Let the tomatoes stand for 1 minute.
10	Then peel, core and coarsely chop.
11	Pour off the excess liquid.
12	Place 1 t of the olive oil on a small microwave-safe plate and cook at full power for 2 minutes.
13	Then stir in garlic and cook until it is crisp, 3-4 minutes.
14	Halve the squash and scrape out the seeds.
15	Using a fork, scoop out the pulp and transfer the spaghetti-like strands to a 2-?quart microwave-safe casserole.
16	Add the tomatoes, garlic and oil, salt, pepper and remaining 2 t olive oil; toss well.
17	Top with the mozzarella, parmesan and scallions.
18	Cook at full power until heated through, 4 minutes.
19	Serve with additional parmesan on the side.
20	Food exchanges per serving should be about 1 ?vegetable exchange + ?high-fat meat exchange + 1 fat exchange the new basics cookbook by julee rosso & sheila lukins,