Spaghetti Squash Casserole

Description
Source: The New Basics Cookbook by Julee Rosso & Sheila Lukins

Ingredients

 * 3½ lbs spaghetti squash, 1 medium or 1½ lbs spaghetti squash, 1 small
 * 4 ripe tomatoes
 * 3 tbsp olive oil
 * 2 cloves garlic, minced
 * 1 tbsp salt
 * fresh ground black pepper
 * ½ cup mozzarella cheese, shredded
 * ¼ cup Parmesan cheese, grated
 * ¼ cup scallions, chopped
 * grated Parmesan for garnish

Directions

 * 1) Prick the squash in 3 or 4 places with the tines of a fork.
 * 2) 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.
 * 3) Turn the squash over, and cook another 9 minutes.
 * 4) Then let it stand, still covered, for 5 minutes.
 * 5) Using a sharp knife, cut a small x in the bottom of each tomato.
 * 6) Arrange the tomatoes on a microwave-safe plate and cover with a damp paper towel.
 * 7) Cook at full power for 4 minutes.
 * 8) Let the tomatoes stand for 1 minute.
 * 9) Then peel, core and coarsely chop.
 * 10) Pour off the excess liquid.
 * 11) Place 1 tbsp of the olive oil on a small microwave-safe plate and cook at full power for 2 minutes.
 * 12) Then stir in garlic and cook until it is crisp, 3 – 4 minutes.
 * 13) Halve the squash and scrape out the seeds.
 * 14) Using a fork, scoop out the pulp and transfer the spaghetti-like strands to a 2½ quart microwave-safe casserole.
 * 15) Add the tomatoes, garlic and oil, salt, pepper and remaining 2 tbsp olive oil; toss well.
 * 16) Top with the mozzarella, Parmesan and scallions.
 * 17) Cook at full power until heated through, 4 minutes.
 * 18) Serve with additional Parmesan on the side.

Nutritional information
Food exchanges per serving should be about 1 ½ vegetable exchange + ½ high-fat meat exchange + 1 fat exchange