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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)