Spaghetti Squash with Cheese

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2 hours Prep: 25 minutes Cook: 1 hours

49 calories per serving view nutrition facts

Ingredients

1	each	spaghetti squash	about 4 pounds
2	tablespoons	butter	or margarine
1/8	cup	onion	minced
1/4	cup	green bell pepper	diced
1/4	cup	sweet red bell pepper	diced
1/2	teaspoon	oregano	dried, crushed
1/4	teaspoon	marjoram	dried, crushed
1/4	teaspoon	basil	dried, crushed
1/4	teaspoon	garlic	minced
2	cups	monterey jack cheese	shredded
2 1/4	ounces	black olives	canned, sliced
1	x	salt and black pepper	to taste

Directions

Pierce squash with fork in several places.

Place on baking sheet and bake at 350 degrees F for 45 minutes.

Turn and bake 45 minutes longer, or until shell yields to pressure.

When cool enough to handle, cut squash in half.

Scoop out and discard seeds.

Remove spaghetti - like strings inside squash with fork and reserve.

Melt butter in skillet.

Saute onion and green and red peppers until tender.

Add squash strands, oregano, marjoram, basil, garlic, cheese and olives.

Season to taste with salt and pepper.

Toss until cheese is evenly distributed.

Place in 1 1/2-quart casserole and return to oven until cheese is melted, 10 to 15 minutes.

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