Spaghetti squash, roasted peppers, cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Spaghetti squash; cooked |
| 2 | tablespoons | Unsalted butter |
| ¼ | cup | Chopped onion |
| 3 | Cloves garlic; minced | |
| 7 | ounces | Roasted peppers |
| Oregano | ||
| Basil | ||
| Salt | ||
| 2 | cups | Shredded Monterey jack cheese |
| ¼ | cup | Black olives |
Directions
Cook squash as usual. Twist out long strands of flesh from spaghetti squash and set aside. In skillet, saute onion and garlic in butter. Stir in basil, oregano and salt. Add roasted peppers. Stir until well mixed. Add squash strands and saute until hot. Serve, warm, topped with cheese and black olives.
Recipe by: In a Flash by Curtis Aikens 1996 (c) TV Food Network Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998