Spaghetti squash

Yield: 4 servings

Measure Ingredient
1 \N Spaghetti squash, 1 1/2
\N \N To 2 lbs.
1 cup Grated Cheddar cheese
1 cup Grated Mozzarella cheese
1½ cup Grated zucchini or diced
\N \N Green pepper
2 cups Tomato sauce
½ teaspoon Oregano
½ teaspoon Garlic powder
½ teaspoon Salt (or less)
\N \N 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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