Spaghetti Squash Casserole

Ingredients

 * 3 1/2 lbs spaghetti squash, 1 medium*
 * -=or=-
 * 1 1/2 lbs spaghetti squash, 1 small
 * -should = about 1 vegetable
 * -for the diabeitic
 * 4 ripe tomatoes
 * 3 tbsp olive oil
 * 2 cup garlic, minced
 * 1 tbsp 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

Directions

 * in the two diabetic spaghetti squash recipes that i found, the spaghetti squash ingredient was about 1 ½ 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. 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. Let the tomatoes stand for 1 minute. Then peel, core and coarsely chop. Pour off the excess liquid. 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. Halve the squash and scrape out the seeds. Using a fork, scoop out the pulp and transfer the spaghetti-like strands to a 2-½ 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. Cook at full power until heated through, 4 minutes. Serve with additional parmesan on the side. Food exchanges per serving should be about 1 ½ vegetable exchange + ½ high-fat meat exchange + 1 fat exchange the new basics cookbook by julee rosso & sheila lukins,