Spaghetti Squash Casserole
Submitted by bschwar
Spaghetti squash casserole with fresh tomatoes, crispy garlic, mozzarella, and Parmesan. Low-carb, vegetarian, and diabetic-friendly, all made in the microwave.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
45 minIf you’ve been looking for a low-carb swap that actually satisfies, spaghetti squash casserole delivers.
The squash cooks right in the microwave, then you fork out those golden strands and toss them with fresh peeled tomatoes, olive oil, and garlic that’s been crisped until it crackles.
Mozzarella and Parmesan melt over the top while scallions add a fresh, sharp finish.
It’s vegetarian, diabetic-friendly, and the whole thing comes together without ever turning on the oven.
Kitchen Tips
- Prick the squash well before microwaving. Those fork holes let steam escape so the squash doesn’t burst. Nobody wants to clean that up.
- Crisp the garlic slowly in the olive oil until it’s golden and fragrant. Burnt garlic is bitter, but properly crisped garlic adds a nutty crunch that makes this dish special.
- Scrape the squash with a fork in long strokes to get those spaghetti-like strands. Short, choppy scrapes give you mush instead of noodles.
Ingredients
Directions
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 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 at full power 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 at full power for 2 minutes.
Then stir in 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 spaghetti-like Add the tomatoes, garlic and oil, salt, pepper and remaining 2 tablespoon olive oil; toss well. Top with the mozzarella, parmesan and scallions. Cook at full power until heated through, 4 minutes. Serve with additional parmesan on the side.
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