Ingredients Jump to Instructions ↓

  1. 3 1/2 pounds spaghetti squash --

  2. 1 medium*

  3. 1 1/2 pounds spaghetti squash --

  4. 1 small should

  5. 1 vegetable -- for the diabetic

  6. 4 ripe tomatoes

  7. 3 tablespoons olive oil

  8. 2 cups garlic -- minced

  9. 1 teaspoon salt fresh ground black pepper

  10. 1/2 cup mozzarella cheese -- shredded

  11. 1/4 cup parmesan cheese -- grated

  12. 1/4 cup scallions -- chopped grated parmesan for garnish

Instructions Jump to Ingredients ↑

  1. Preparation : * In the two Diabetic spaghetti squash recipes that I found, the spaghetti squash ingredient was about 1 1/2 for 4 serving or sweet ones. -=NO=- 1.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 (650-700 watts) for 9 minutes. Turn the squash over, and cook another 9 minutes. Then let it stand, still covered, for 5 minutes.

  2. 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.

  3. Let the tomatoes stand for 1 minute. Then peel, core and coarsely chop. Pour off the excess liquid.

  4. Place 1 T 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, 3-4 minutes.

  5. 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 T olive oil; toss well. Top with the mozzarella, parmesan and scallions.

  6. Cook at full power until heated through, 4 minutes. Serve with additional parmesan on the side.


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