Spaghetti squash & zucchini casserole Recipe

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Spaghetti squash & zucchini casserole

Artist:	_	Yield:	6
Categories:	Casseroles, Entrees, Pastas & Noodles, Squash, Vegetables, Vegetarian, Zucchini	Rating:	0
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Ingredients:

1		Spaghetti squash
		(if more than 2 lbs -- use
		Half)
1	med	Zucchini grated
1	cup	Tomato sauce OR
6	oz	Can tomato paste +
2	oz	Water
1	tsp	Finely cut fresh basil
1	tsp	Dried crushed oregano
1	tsp	Garlic powder or
4		Cloves finely chopped fresh
1/4	tsp	Ground black pepper
1/4	tsp	Salt (optional)
		Serrano chili sauce or
		Other hot sauce to taste
		(optional)

Procedures:

1	(this dish requires 20 minutes of baking, but the first part of the preparation of the spaghetti squash can be done stovetop or microwave).
2	Cut spaghetti squash in half length-wise.
3	Carefuly scrape out seeds, but do not cut into the body of the squash.
4	While the squash is cooking you can prepare the other ingredients.
5	stovetop: place half squash cut side down in a pot with 2" (5 cm) water, cover and boil for 20 minutes.
6	Microwave: place half squash in a dish with ?cup water, cover with plastic wrap and cook at high (>600 watts) for 7 minutes.
7	squash is half cooked.
8	With fork, scrape out squash to produce spaghetti-like strands.
9	A thin, hard shell will be left.
10	in a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices.
11	Mix well and spoon into squash shell (or casserole dish), top with nutritional yeast, a little more garlic powder (and, if desired, non-fat grated parmesan cheese).
12	bake at 350 °F.
13	(175 c).
14	For 20 minutes or until done.
15	serves Each 8 oz (.25 l).
16	Serving has 66 calories, less than 0.25 g fat.
17	(this recipe was