(casserole with fresh vegetables)
Net carbohydrates 7g. per serving
Chef’s note: Many, many years ago my friend Rebecca (coincidently she is now the mother of a son that has type1 Diabetes) brought me some fresh zucchini and tomatoes from her garden. What I prepared was a pasta al Fresca using the tomatoes fresh rather than as part of a cooked sauce. Now the pasta part is not a great choice for me and I make this as a casserole using spaghetti squash in the place of pasta. You could also use cauliflower or the mung bean fettucine (if using that you will only need about ¾ cup of fettucine) I like so much.
This is a great meatless meal…it is as wonderful, and easy with shredded leftover chicken or ham or pork.
3 cups cooked and shredded spaghetti squash (you could use cauliflower if your prefer)
1 tsp. fresh chopped parsley
1 tsp. fresh chopped basil
3 TBSP. olive oil
1 medium onion, thinly sliced
1 -2 cloves of garlic , grated or minced very finely
2 medium zucchini, sliced in ½ inch rounds
4 ripe tomatoes
Salt and pepper to taste
½ cup grated parmesan cheese
1/3 cup grated mozzarella cheese
How to prepare this recipe:
Preheat oven to 350° F.
Cut the tomatoes horizontally. Gently squeeze out the seeds and jelly. Cut into big chunks.
Place the shredded spaghetti squash in a large mixing bowl. Add the fresh parsley and basil.
Heat 1 TBSP. of the olive oil in a large skillet. Add the sliced onions and cook until a light golden brown. Turn off the heat and add the garlic. Stir to distribute it evenly in the onions. Add to the squash.
Reheat the skillet. Add the remaining 2 TBSP. of olive oil. Add the sliced zucchini. Cook for 3-4 minutes until the zucchini starts to lightly color. Add the tomatoes and cook for one minute more. Add to the squash and mix to thoroughly combine. Add ¼ cup of the parmesan cheese and stir to combine. Turn out into a casserole dish. Top with remaining parmesan cheese and the shredded mozzarella cheese. Bake for 20-25 minutes until the cheese just starts to brown.