SPAGHETTI SQUASH CASSEROLE
Regi Dean's Recipes 08/22/99
Vegetables
Nita
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Black Pepper	
Garlic, minced	2 cloves
Grated Parmasan for garnish	
Mozzarella Cheese, shredded	1/2 cup
Olive Oil	3 TBSP.
Parmesan Cheese, grated	1/4 cup
Ripe Tomatoes	4
Salt	1 tsp.
Scallions, chopped	1/4 cup
Spaghetti Squash	1 med. 
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1.  Prick the squash in 3 or 4 places with the tines of a fork.  
2.  Place in microwave safe plate, cover loosely with      microwave safe 
plastic wrap and cook at full power 650-700         watts for 9 min.
3.  Turn squash over and cook for another 9 min.  Then let it stand      
still, covered for 5 min.
4.  Using a sharp knife, cut a small X in the bottom of each tomato. 
5.  Arange the tomatoes on a microwave safe plate and cover with      a 
damp paper towel.  Cook at full power for 4 min.  Let stand      for 1 min.
6.  Peel, core and chop coarsely chop tomatoes.  Pour off the      excess 
liquid.
7.  Place a TBS. of the olive oil on a small microwave-safe plate and cook 
at full power for 2 min.
8.  Halve the squash and scrape out the seeds.  Using a fork, scoop out 
the pulp and transfer the spaghetti-like strands to 2 1/2 qt. casserole.
9.  Add the tomatoes garlic and oil, salt, pepper and remaining 2 TBS. 
olive oil; toss well.
10.  Top with Moszzarella, parmesan and scallions
6.  Cook at full powerr until heated through -- 4 min.  
7.  Serve with additional Parmesan on the side.