MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Spaghetti Squash Casserole
  Categories: Diabetic, Casseroles, Vegetables, Cheese, Main dish
       Yield: 4 sweet ones
  
   3 1/2 lb Spaghetti squash; 1 medium*         2 c  Garlic; minced
            -=OR=-                              1 t  Salt;
   1 1/2 lb Spaghetti squash; 1 small                Fresh ground black pepper;
            -should = about 1 vegetable       1/2 c  Mozzarella cheese; shredded
            -for the diabeitic                1/4 c  Parmesan cheese; grated
       4    Ripe tomatoes;                    1/4 c  Scallions; chopped
 	    3 T  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. -=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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