Spaghetti Squash Casserole Recipe
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Spaghetti Squash Casserole
3 1/2 lb Spaghetti squash, 1 medium*
-=OR=-
1 1/2 lb Spaghetti squash, 1 small
-should = about 1 vegetable
-for the diabeitic
4 Ripe tomatoes
3 tbsp Olive oil
2 cup Garlic, minced
1 tsp Salt
Fresh ground black pepper
1/2 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 cup Scallions, chopped
Grated parmesan for garnish
* 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.
Food exchanges per serving should be about 1 1/2 vegetable exchange +
1/2 high-fat meat exchange + 1 fat exchange The New Basics Cookbook
by Julee Rosso & Sheila Lukins, copyright 1989 |
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A few tips on healthy eating
If you wish to get in shape and boost your general vitality, without doubt you ought to commence a thoughtfully prepared sensible diet. Ideally, this must incorporate five portions of pulses and vegetables each day and require a sensible mixture of proteins, carbs and fats.
When deciding on a meal plan, the most important step is to make sure you lower your ingestion of fats, refined carbohydrates and salt.
When chosing foods for dieting, people usually look at chain store and branded products claiming to be 'low fat'. To do this is frequently a mistake, insofar as a food product can be reduced in fats, but nevertheless high in calories.
Make sure that you drink enough fluids. Sometimes at some stage in a normal morning, you believe that you are a little peckish but if truth be told you only want a cool tumbler of water or juice. The feelings of hunger and thirst are much the same, albeit one of them leads to a broken diet and the other doesn't.
As an alternative to focusing on the food types that you should leave out of your diet, look at the good foods that you might want to bring into your diet. If you are able to insert a few healthy grains, fruit and vegetables into your meal plan, you'll soon find that you feel full and have a far lower probability of falling prey to those unwholesome mid-morning biscuits.
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