Spaghetti Squash Casserole Recipe - Cooking Index
Spaghetti Squash Casserole Recipe - Cooking Index
| 3 1/2 lbs | 1589g / 56oz | Spaghetti squash - 1 medium* |
| 4 | Ripe tomatoes | |
| 3 tablespoons | 45ml | Olive oil |
| 2 cups | 186g / 6.6oz | Garlic - minced |
| 1 teaspoon | 5ml | Salt |
| Fresh ground black pepper | ||
| 1/2 cup | 73g / 2.6oz | Mozzarella cheese - shredded |
| 1/4 cup | 36g / 1.3oz | Parmesan cheese - grated |
| 1/4 cup | 36g / 1.3oz | 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.
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.
New Basics Cookbook by Julee Rosso & Sheila Lukins, copyright 1989
Source:
Cooking Light, October 1994, page 130
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