Try this Spaghetti Squash Casserole recipe, or contribute your own.
Suggest a better descriptionSource: The New Basics Cookbook, Silver Palate
Prick the squash in three or four places with the tines of a fork. Place on a microwave safe plate. Cover loosely with microwave safe plastic wrap and cook 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 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 for 2 minutes.
Then stir in the 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 strands to a 2 1/2 quart microwave safe casserole. Add the tomatoes, garlic and oil, salt, pepper and remaining 2 tablespoons olive oil. Toss well. Top with the mozzarella, parmesan and scallions.
Cook until heated through, about 4 minutes.
Serve with additional parmesan on the side.
Recipe for 650-700 watt oven on HIGH.
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 95 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 23.6mg | 7 % | |
Sodium 320.9mg | 11 % | |
Potassium 618.5mg | 16 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 22.6g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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