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Spaghetti Squash Casserole Recipe
Squash is a fantastic food item. it is super easy to grow, usually quite cheap at the store and is very healthy for you.
This spaghetti squash casserole recipe is very easy to make, works wonderfully in the microwave, is quick, and delicious too! Plus it's healthy!
1 spaghetti squash
1/4 cup olive oil
3 cherry tomatoes, diced
1/8 cup garlic (more or less to taste)
1/2 tsp basil
1/2 tsp oregano
salt / pepper to taste
Cut the spaghetti squash in half lengthwise. Scoop out all of the seeds. Put the two halves, open side up, into a 9x9 glass cake pan (or similar size). Add 1/4 cup or so of water into the bottom of the pan. Microwave this for 12 minutes to soften the squash up.
After this part is done, let it cool for about 5 minutes. It will be VERY hot - be careful with this part. Hold it carefully with a towel or potholder while using a spoon to scoop out the meat from the skin, into a large bowl.
To that, add in the olive oil, diced tomatoes, garlic, oregano and basil. Stir it all together to fluff it out. Salt and pepper the mix to taste.
Enjoy! Spaghetti squash has an incredibly low 3g per half cup, which means you could eat an entire cup of this and still be below 1/3rd of your daily carb values even on induction. That carb from the spaghetti squash is really all you have to worry about here, the other items are pretty negligible.
If you like more flavor to your casserole, you can add in garlic powder and minced onion as well, based on your own taste preferences. Another idea is to add in 1/4 cup of Parmesan cheese, to cheese it up a bit.
For those who have never tried spaghetti squash - note that it does NOT have a noodle texture! That would be hard for a plant to create :) It sort of looks like noodles, but it is crunchy. So it's sort of like a noodle made out of water chestnuts. The flavor is VERY mild so it is perfect for holding any sort of sauce or flavors from other dishes. I really love the texture, and prefer it to soft noodles. Give it a try, it's well worth it!
NOTE: A visitor who prefers oven cooking wrote me a note saying the "noodles" can be soft if oven-cooked for about an hour.
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