Spaghetti Squash Casserole

1. 1

   Prick the squash in 3 or 4 places with the tines of a fork.

2. 2

   Place it on a microwave-safe plate, cover loosely with microwave-safe plastic wrap, and cook at full power for 9 minutes.

3. 3

   Turn the squash over, and cook another 9 minutes.

4. 4

   Then let it stand, still covered, for 5 minutes.

5. 5

   Using a sharp knife, cut a small X in the bottom of each tomato.

6. 6

   Arrange the tomatoes on a microwave-safe plate and cover with a damp paper towel.

7. 7

   Cook at full power for 4 minutes.

8. 8

   Let the tomatoes stand for 1 minute.

9. 9

   Then peel, core and coarsely chop.

10. 10

    Pour off the excess liquid.

11. 11

    Place 1 tablespoon of the olive oil on a small microwave-safe plate and cook at full power for 2 minutes.

12. 12

    Then stir in garlic and cook until it is crisp, 3 to 4 minutes.

13. 13

    Halve the squash and scrape out the seeds.

14. 14

    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.

15. 15

    Top with the mozzarella, parmesan and scallions.

16. 16

    Cook at full power until heated through, 4 minutes.

17. 17

    Serve with additional parmesan on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.