Spaghetti Squash & Zucchini Casserole

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Spaghetti Squash & Zucchini Casserole

 

Ingredients:

 

1 spaghetti squash

1 medium zucchini (Italian squash) grated

1 cup tomato sauce (or 1 6 oz. can tomato paste + 2 oz water)

1 tsp dried or finely cut fresh basil

1 tsp dried crushed oregano

1 tsp garlic powder (or two cloves finely chopped fresh)

1/4 tsp fresh ground black pepper

1/4 tsp salt (optional)

serrano chili sauce (or any other hot sauce) to taste (optional)

 

Directions:

Cut spaghetti squash in half length-wise. Carefully scrape out seeds, but

do not cut into the body of the squash.

Stovetop: place half squash cut side down in a pot with 2 " (5 cm) water,

cover and boil for 20 minutes. Microwave: place half squash in a dish

with 1/4 cup water, cover with plastic wrap and cook at high (>600

watts) for 7 minutes.

 

Squash is half cooked. With fork, scrape out squash to produce

spaghetti-like strands. A thin, hard shell will be left.

 

In a large bowl, add spaghetti squash, tomato sauce, grated zucchini

and spices. Mix well and spoon into squash shell (or casserole dish), top

with a little more

garlic powder (and, if desired, grated parmesan cheese).

 

Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

 

Serves 6. Each 8 oz (.25 l.) serving has 66 calories, less than 0.25 g fat.