Italian spaghetti squash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spaghetti squash, 1 1/2 | |
| To 2 lbs. | ||
| 1 | cup | Grated Cheddar cheese |
| 1 | cup | Grated Mozzarella cheese |
| 1½ | cup | Grated zucchini or diced |
| Green pepper | ||
| 2 | cups | Tomato sauce |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Salt (or less) |
| Dash of pepper | ||
| ½ | cup | Grated Parmesan cheese |
Directions
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 spaghetti! 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.
Submitted By DOROTHY FLATMAN On 09-29-95
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