Name: Spaghetti Squash And Zucchini Casserole
Ingredients: 1 1/2 lb Spaghetti squash; 1 md Zucchini (Italian squash); Grated; 1 c Tomato sauce; 1 ts Dried or finely cut fresh; Basil; 1 ts Dried crushed oregano; 1 ts Garlic powder (or two cloves; Finely chopped fresh); 1/4 ts Fresh ground black pepper; 1/4 ts Salt (optional); Serrano chili sauce (or any; Other hot sauce) to taste; (optional)

God is particularly interested in our joy. He tells us, “Be glad in the Lord, and rejoice, O righteous, and shout for joy, all you upright in heart!” (Psalm 32:11). When the church gathers, the sense of confident joy in God should be pronounced. When we fail to demonstrate delight and satisfaction in God, we’re not only dishonoring God, we’re disobeying Him. More than anyone else on earth, Christians have a reason to celebrate.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
	French	Low fat, Casserole	4	Servings

INGREDIENTS

1 1/2	lb	Spaghetti squash
1	md	Zucchini (Italian squash)
		Grated
1	c	Tomato sauce
1	ts	Dried or finely cut fresh
		Basil
1	ts	Dried crushed oregano
1	ts	Garlic powder (or two cloves
		Finely chopped fresh)
1/4	ts	Fresh ground black pepper
1/4	ts	Salt (optional)
		Serrano chili sauce (or any
		Other hot sauce) to taste
		(optional)

INSTRUCTIONS

This took about 8 minutes of working time, 7 minutes of microwaving while
getting the rest ready, and then waiting 20 minutes while it baked. Smell
and taste was delicious.
(This dish requires 20 minutes of baking, but the first part of the
preparation of the spaghetti squash can be done stovetop or microwave.
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
nutritional yeast, 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.
Serves 6. Each 8 oz (.25 l.) serving has 66 calories, less than
0.25 g  fat.
(This recipe was adapted from a sticker attached to a spaghetti squash by
Linden Associated Growers, Linden, CA.)
I served it with brown rice and fresh non-fat French Bread. It would be an
ideal filling for a pita pocket or tortilla.
What to do with the other half of the squash?  Stick it in the refrigerator
for a few days, then prepare it as shown above, except microwave for 10
minutes or boil for 30, and then scrape it out and serve topped with your
favorite spaghetti sauce. Date: Fri, 03 Dec 93 22:03:06 EST From:
ak412@freenet.carleton.ca (Dr. Neal Pinckney) Converted to MM format by
Dale & Gail Shipp, Columbia Md.
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
11, 99

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