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.