Spaghetti Squash Casserole |
| Published: July 9, 2008, 3:59 pm |
|
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 T Olive oil; 2 c Garlic; minced 1 t 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 [ Full article ] |
 Blog link
|
No Comments...