Spaghetti Squash, Tomato Casserole

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Spaghetti Squash, Tomato Casserole

 

This was last night dinner, another old cookbook recipe, New Basics Cookbook.

I did everything in the microwave as stated but i finished it in the oven at 350

for 30 minutes.

I loved it and so did the kids.

 

3 1/2 pounds spaghetti squash, 1 medium

4 ripe tomatoes

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon salt

fresh ground black pepper

1/2 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

1/4 cup scallions, chopped

parmesan for garnish

 

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 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 tbsp. 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 to 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

2-1/2 quart microwave-safe casserole.

Add the tomatoes, garlic and oil, salt, pepper and remaining 2 tbsps. 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.

Makes 4 servings.