Spaghetti squash with cheese

Ingredients

Quantity		Ingredient
1		Spaghetti squash (4 lb)
2	tablespoons	Butter or margarine
⅛	cup	Minced onion
¼	cup	Diced green bell pepper
¼	cup	Diced red bell pepper
½	teaspoon	Dried oregano; crushed
¼	teaspoon	Dried marjoram; crushed
¼	teaspoon	Dried basil; crushed
¼	teaspoon	Minced garlic
2	cups	Shredded Monterey Jack
2¼	ounce	Canned sliced black olives
		Salt, pepper

Directions

Pierce squash with fork in several places. Place on baking sheet and bake at 350F 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 1½-quart casserole and return to oven until cheese is melted, 10 to 15 minutes.

(C) 1992 The Los Angeles Times

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