Title: Spaghetti Squash Casserole
Categories: Diabetic Casserole Vegetable Cheese Main
Yield: 4 Sweet ones

3 1/2	lb	Spaghetti squash; 1 medium* =OR=-
1 1/2	lb	Spaghetti squash; 1 small should = about 1 vegetable for the
4		Ripe tomatoes;
3	tb	Olive oil;
2	c	Garlic; minced
1	ts	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;

* 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

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