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Spaghetti Squash Casserole

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

45 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 ½ pounds spaghetti squash
*
4 each tomatoes
ripe
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3 tablespoons olive oil
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2 cloves garlic
minced
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1 teaspoon salt
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½ cup mozzarella cheese
shredded
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¼ cup Parmesan cheese
grated
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¼ cup scallions, spring or green onions
chopped
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Ingredients

Amount Measure Ingredient Features
1.6 kg spaghetti squash
*
4 each tomatoes
ripe
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45 ml olive oil
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2 cloves garlic
minced
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5 ml salt
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118 ml mozzarella cheese
shredded
* Camera
59 ml Parmesan cheese
grated
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59 ml scallions, spring or green onions
chopped
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Directions

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 15273% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 715mg 30%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 23% Vitamin C 30%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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