3 1/2 lb Spaghetti squash; 1 medium*

-=OR=- 1 1/2 lb Spaghetti squash; 1 small

-should = about 1 vegetable -for the diabeitic 4 Ripe tomatoes;

3 T Olive oil;

2 c Garlic; minced

1 t 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; * In the two Diabetic spaghetti squash recipes that I found, the spaghetti squash ingredient was about 1 1/2 for 4 serving or sweet ones. -=NO=- 1.Prick the squash in 3 or 4 places with the tines of a fork. Place

it 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. 2. 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. 3. Let the tomatoes stand for 1 minute. Then peel, core and coarsely chop. Pour off the excess liquid. 4. Place 1 T 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, 3-4 minutes. 5. 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 T olive oil; toss well. Top with the mozzarella, parmesan and scallions. 6. Cook at full power until heated through, 4 minutes. Serve with additional parmesan on the side. Food exchanges per serving should be about 1 1/2 vegetable exchange + 1/2 high-fat meat exchange + 1 fat exchange

The New Basics Cookbook by Julee Rosso & Sheila Lukins, copyright 1989