Spaghetti Squash Casserole
Source of Recipe
The New Basics Cookbook by Julee Rosso & Sheila Lukins
List of Ingredients
3 1/2 lb Spaghetti squash 1 medium
-=OR=-
1 1/2 lb Spaghetti squash 1 small-should = about 1 vegetable for the diabetic
4 Ripe tomatoes
3 tb Olive oil
2 c Garlic minced
1 t Salt
Fresh ground black pepper
1/2 c Mozzarella cheese shredded
1/4 c Parmesan cheese grated
1/4 c Scallions chopped
Grated parmesan for garnish
Recipe
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-saf 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.
Serves 4.
Food exchanges per serving should be about 1 1/2 vegetable exchange + 1/2 high-fat meat exchange + 1 fat exchange
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