Spaghetti Squash Casserole
Source of Recipe
the New Basics Cookbook
List of Ingredients
1 medium spaghetti squash (3 lb or so)
4 ripe tomatoes
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped scallionsRecipe
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. 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. Let the tomatoes stand for 1 minute. Then peel, core and coarsely chop. Pour off the excess liquid.
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. 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. Cook at full power until heated through, 4 minutes. Serve with additional parmesan on the side.
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