Description Edit

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

Ingredients Edit

Directions Edit

  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.

Notes Edit

  1. In the two diabetic spaghetti squash recipes that i found, the spaghetti squash ingredient was about 1½ for 4 serving or sweet ones. For the small squash, it should equal about 1 vegetable for the diabetic.

Nutritional information Edit

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

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