*  Exported from  MasterCook  *
 
                         Spaghetti Squash Casserole
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diabetic                         Casseroles
                 Vegetables                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  pounds        Spaghetti squash -- 1 medium*
    2      cups          Garlic -- minced
    1      teaspoon      Salt
    1 1/2  pounds        Spaghetti squash -- 1 small
                         Fresh ground black pepper -- should úbout 1 veg
                         the diabeitic
      1/4  cup           Parmesan cheese -- grated
    4                    Ripe tomatoes
      1/4  cup           Scallions -- chopped
    3      tablespoons   Olive oil
                         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. -ÿÿ
  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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