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Spaghetti Squash with Cheese

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each spaghetti squash
about 4 pounds
*
2 tablespoons butter
or margarine
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cup onions
minced
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¼ cup green bell peppers
diced
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¼ cup sweet red bell peppers
diced
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½ teaspoon oregano
dried, crushed
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¼ teaspoon marjoram
dried, crushed
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¼ teaspoon basil
dried, crushed
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¼ teaspoon garlic
minced
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2 cups monterey jack cheese
shredded
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2 ¼ ounces black olives
canned, sliced
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
1 each spaghetti squash
about 4 pounds
*
3E+1 ml butter
or margarine
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3E+1 ml onions
minced
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59 ml green bell peppers
diced
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59 ml sweet red bell peppers
diced
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2.5 ml oregano
dried, crushed
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1.3 ml marjoram
dried, crushed
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1.3 ml basil
dried, crushed
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1.3 ml garlic
minced
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473 ml monterey jack cheese
shredded
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65 ml/g black olives
canned, sliced
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1 x salt and black pepper
to taste
* Camera

Directions

Pierce squash with fork in several places.

Place on baking sheet and bake at 350℉ (180℃) 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.

Sauté 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 1½-quart casserole and return to oven until cheese is melted, 10 to 15 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 19077% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 321mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 13% Vitamin C 22%
Calcium 29% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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