Spaghetti Squash & Zucchini Casserole

[Guest guest]

Spaghetti Squash & Zucchini Casserole

 

1 spaghetti squash

1 medium zucchini (Italian squash) grated

1 cup tomato sauce (or 1 6 oz. can tomato paste + 2 oz

water)

1 tsp dried or finely cut fresh basil

1 tsp dried crushed oregano

1 tsp garlic powder (or two cloves finely chopped

fresh)

1/4 tsp fresh ground black pepper

1/4 tsp salt (optional)

serrano chili sauce (or any other hot sauce) to taste

(optional)

 

Cut spaghetti squash in half length-wise. Carefuly

scrape out seeds, but do not cut into the body of the

squash. While the squash is cooking you can prepare

the other ingredients.

 

Stovetop: place half squash cut side down in a pot

with 2 " (5 cm) water, cover and boil for 20 minutes.

 

Microwave: place half squash in a dish with 1/4 cup

water, cover with plastic wrap and cook at high (>600

watts) for 7 minutes.

 

Squash is half cooked. With fork, scrape out squash to

produce spaghetti-like strands. A thin, hard shell

will be left.

 

In a large bowl, add spaghetti squash, tomato sauce,

grated zucchini and spices. Mix well and spoon into

squash shell (or casserole dish), top with nutritional

yeast, a little more garlic powder (and, if desired,

non-fat grated parmesan cheese).

 

Bake at 350 degrees F. (175 C.) for 20 minutes or

until done.

 

Serves 6.

 

Each 8 oz (.25 l.) serving has 66 calories, less than

0.25 g fat.

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Faith Hill - Exclusive Performances, Videos & More

http://faith.