Name: Spaghetti Squash Casserole
Yield: 4 portions
Ingredients: 1 spaghetti squash (about 3½ pounds); 2 cloves garlic, minced; 3 tablespoons olive oil; 4 ripe tomatoes; ¼ cup Chopped scallions (green onions); 1 teaspoon salt; ¼cup grated Parmesan cheese; ½ cup shredded mozzarella cheese; Freshly ground black pepper, to taste; grated Parmesan cheese, for garnish

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The texture of this squash is ideal for microwave cooking. Garlic, tomatoes, and mozzarella are just the right topping.

Ingredients

1 spaghetti squash (about 3½ pounds)
4 ripe tomatoes
3

Stew
Microwave
Gluten-free
Vegetarian

Method

Prick the squash in three or four 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 to 700 watts) 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

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of