Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 4-lb spaghetti squash |
| 2 teaspoons | Butter |
| ¼ cup | Minced onion |
| ¼ cup | Diced red pepper |
| ¼ cup | Diced green pepper |
| ½ teaspoon | Oregano |
| ¼ teaspoon | Marjoram |
| ¼ teaspoon | Basil |
| ¼ teaspoon | Minced garlic |
| \N \N | Salt and pepper |
| 2 cups | Shredded Jack cheese |
| 1 can | (2.25-oz) sliced black olives |
From: beck4@... (Eileen & Bob Holze) Date: Tue, 16 Apr 1996 15:09:08 -0400 Pierce squash with fork several places. place on baking sheet and bake at 350 for 45 minutes. Turn and bake 45 minutes longer or until shell gives to pressure. When cool enough to handle, cut squash in half. Scoop out and discard seeds. Remove strand with fork.
Melt butter in skillet. Saute onion, green and red peppers until tender.
Add squash strands, oregano, basil, marjoram, garlic, salt and pepper to taste, cheese and olives. Toss until cheese is evenly distributed. Place in 1-½ quart casserole and return to oven until cheese is melted, about 10 minutes.
MC-RECIPE@...
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