Spaghetti Squash And Zucchini Casserole



1 spaghetti squash
1 medium zucchini (Italian squash) grated
1 cup tomato sauce
1 teaspoon dried or finely cut fresh basil
1 teaspoon dried crushed oregano
1 teaspoon garlic powder OR 2 cloves finely chopped fresh garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (optional)
serrano chili sauce (or any other hot sauce) to taste (optional)

1. 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.
2. 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.
3. Squash is half cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left.
4. 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. for 20 minutes or until done.

Makes 6 servings.