Spaghetti Squash Italiano
Prep: 20 minutes
Bake: 1 hour, 20 minutes to 1 hour, 30 minutes at 350°F.
2 small spaghetti squash (1-1/4 to 1-1/2 pounds each)
4 ounces mozzarella cheese, cut into small cubes (1 cup)
3 medium tomatoes, seeded and chopped (1-1/2 cups)
4 medium green onions, sliced (1/2 cup)
1/2cup pine nuts or coarsely chopped walnuts, toasted
1/4 cup snipped fresh basil or parsley
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1. Halve squash lengthwise; remove seeds. Prick skin all over. Place halves, cut side down, in a 3-quart rectangular baking dish. Cover and bake at 350°F. for 60 to 70 minutes or until tender. Using a fork, separate the squash pulp into strands, leaving strands in shell. Sprinkle one fourth of the mozzarella chesse in each shell; toss lightly. Press mixture up the sides of the shell.
2. Meanwhile, in a bowl combine tomatoes, green onions, nuts, basil or parsley, oil, and garlic. Spoon one fourth of the tomato mixture into each shell. Sprinkle with Parmesan cheese. Return to oven and bake, uncovered, about 20 minutes or until filling is heated through.
Note: To microcook the spaghetti squash, prick whole squash several times with a sharp knife. Place squash in a microwave-safe baking dish. Microcook, uncovered, on 100% power (high) for 15 to 20 minutes or until tender. Let stand 5 minutes. Halve squash lengthwise and remove seeds. Prepare filling and heat as above.
Number of servings: 4; Nutrition facts per serving: 304 calories, 20 g fat, total (6 g saturated fat), 18 mg cholesterol, 237 mg sodium, 23 g carbohydrates,15 g protein.