3 1/2 lb spaghetti squash, 1 medium* =or=-
1 1/2 lb spaghetti squash, 1 small should = about 1
4 ripe tomatoes
3 tbsp olive oil
2 cup garlic, minced
1 tsp salt
1 fresh ground black pepper
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/4 cup scallions, chopped
1 grated parmesan for garnish
A Recipe for
Spaghetti Squash Casserole
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for Spaghetti Squash Casserole is one of thousands in the Recipes-to-go Diabetic Cookbook.
Herb Tip |
If you enjoy this Spaghetti Squash Casserole Recipe - you should enjoy the recipe collections you can find on the websites below:
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
This is a recipe for Spaghetti Squash Casserole from the recipe cookbook of Recipes-to-go (Diabetic)
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
* 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
Serves: 4
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