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