Spaghetti Squash with Cheese
Yield
6 servingsPrep
25 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
spaghetti squash
about 4 pounds |
* |
| 2 | tablespoons |
butter
or margarine |
|
| ⅛ | cup |
onions
minced |
|
| ¼ | cup |
green bell peppers
diced |
|
| ¼ | cup |
sweet red bell peppers
diced |
|
| ½ | teaspoon |
oregano
dried, crushed |
|
| ¼ | teaspoon |
marjoram
dried, crushed |
*
|
| ¼ | teaspoon |
basil
dried, crushed |
*
|
| ¼ | teaspoon |
garlic
minced |
|
| 2 | cups |
monterey jack cheese
shredded |
|
| 2 ¼ | ounces |
black olives
canned, sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
spaghetti squash
about 4 pounds |
* |
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
onions
minced |
|
| 59 | ml |
green bell peppers
diced |
|
| 59 | ml |
sweet red bell peppers
diced |
|
| 2.5 | ml |
oregano
dried, crushed |
|
| 1.3 | ml |
marjoram
dried, crushed |
*
|
| 1.3 | ml |
basil
dried, crushed |
*
|
| 1.3 | ml |
garlic
minced |
|
| 473 | ml |
monterey jack cheese
shredded |
|
| 65 | ml/g |
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℉ (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.
