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Ingredients
- 1 spaghetti squash (3-3 1/2 lbs.)
- 4 whole tomatoes, peeled, seeded and cooked, or possibly 1 can minced tomatoes
- 3 tbsp. extra virgin olive oil
- 2 cloves garlic, chopped
- 1 teaspoon salt
- Pepper to taste
- 1/2 c. shredded Mozzarella cheese
- 1/4 c. Parmesan cheese
- 1/4 c. minced scallions (green onions)
- Grated Parmesan for garnish
Directions
- Prick the squash in 3 or possibly 4 places with a fork and place on plate, loosely covered with microwave-safe plastic wrap, and cook at full power (650-700 watts) for 9 min. Let stand still covered for another 5 min.
- Place 1 Tbsp. extra virgin olive oil on micro-safe plate and cook 2 min at full power. Add in the garlic and cook 3-4 min till crisp. Halve the squash and scrape out the seeds. Using a fork, scoop out the pulp and transfer to a 2 1/2-qt casserole (microwave safe).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 724g | |
| Calories 860 | |
| Calories from Fat 597 | 69% |
| Total Fat 67.45g | 84% |
| Saturated Fat 20.9g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 3493mg | 146% |
| Potassium 1476mg | 42% |
| Total Carbs 28.7g | 8% |
| Dietary Fiber 7.2g | 24% |
| Sugars 15.57g | 10% |
| Protein 39.95g | 64% |
