Ingredients

3-1/2 pounds spaghetti squash (1 medium), or
1-1/2 pounds spaghetti squash (1 small)
4 ripe tomatoes
3 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. salt
fresh ground black pepper
1/2 C. mozzarella cheese, shredded
1/4 C. parmesan cheese, grated
1/4 C. scallions, chopped
grated parmesan for garnish

Cooking Instructions

Prick the squash in 3 or 4 places with the tines of a fork. Place on a microwave safe plate. Cover loosely with microwave safe plastic wrap, and cook at full power (650-700 watts) 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 Tbls. 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 strands to a 2-1/2 quart microwave safe casserole. Add the tomatoes, garlic and oil, salt, pepper, and remaining 2 Tbls. 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.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)