---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPAGHETTI SQUASH CASSEROLE
  Categories: Diabetic, Casseroles, Vegetables, Cheese, Main dish
       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 diabeitic
       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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