Spaghetti Squash Casserole from Healthy Diabetic Recipes

Spaghetti Squash Casserole Recipe

Recipe Ingredients:

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 tbsp Olive oil
2 cup Garlic, minced
1 tsp Salt
Fresh ground black pepper
1/2 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 cup Scallions, chopped
Grated parmesan for garnish

Recipe Instructions:

* 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

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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