Spaghetti Squash Casserole

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.