spaghetti squash
| Measure | Ingredient |
|---|---|
| 1 | Spaghetti squash, 1 1/2 |
| To 2 lbs. | |
| 1 cup | Grated Cheddar cheese |
| 1 cup | Grated Mozzarella cheese |
| 1½ cup | Grated zucchini or diced |
| Green pepper | |
| 2 cups | Tomato sauce |
| ½ teaspoon | Oregano |
| ½ teaspoon | Garlic powder |
| ½ teaspoon | Salt (or less) |
| Dash of pepper | |
| ½ cup | Grated Parmesan cheese |
Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids to watch!) Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spagetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes.
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