Recipe: Spaghetti Squash and Zucchini Casserole

Spaghetti Squash and Zucchini Casserole
Serves 6

1 spaghetti squash
1 medium zucchini (Italian squash) grated
1 cup tomato sauce (or 1 6 oz. can tomato paste + 2 oz water)
1 tsp dried or finely cut fresh bazil
1 tsp dried crushed oregano
1 tsp garlic powder (or two cloves finely chopped fresh)
1/4 tsp fresh ground black pepper
1/4 tsp salt (optional)
serrano chili sauce (or any other hot sauce) to taste (optional)

Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but do not cut into the body of the squash. While the squash is cooking you can prepare the other ingredients.

Stovetop: place half squash cut side down in a pot with 2" (5 cm) water, cover and boil for 20 minutes. Microwave: place half squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high (>600 watts) for 7 minutes.

Squash is half cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left.

In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices. Mix well and spoon into squash shell (or casserole dish), top with a little more garlic powder (and, if desired, non-fat grated parmesan cheese).

Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

Each 8 oz (.25 l.) serving has 66 calories, less than 0.25 g fat.