Spaghetti Squash Casserole Recipe - Cooking Index
Spaghetti Squash Casserole Recipe - Cooking Index
| 3 1/2 lbs | 1589g / 56oz | Spaghetti squash - 1 medium* |
1 1/2 pounds spaghetti squash -- 1 small
= about 1 vegetable -- for the diabeitic
4 ripe tomatoes
3 tablespoons olive oil
2 cups garlic -- minced
1 teaspoon salt
fresh ground black pepper
1/2 cup mozzarella cheese -- shredded
1/4 cup parmesan cheese -- grated
1/4 cup 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. -=NO=- 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.
Food exchanges per serving should be about 1 1/2 vegetable exchange + 1/2 high-fat meat exchange + 1 fat exchange The New Basics Cookbook by Julee Rosso & Sheila Lukins, copyright 1989
Source:
A CampbellŪ Cookbook, Cooking With Soup
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