Vegetables: Spaghetti Squash 02 by Recipe Cottage

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	Spaghetti Squash 02

		SPAGHETTI SQUASH WITH CHEESE 1 spaghetti squash (4 lb) 2 tablespoons butter or margarine 1/8 cup minced onion 1/4 cup diced green bell pepper 1/4 cup diced red bell pepper 1/2 teaspoon dried oregano, crushed 1/4 teaspoon dried marjoram, crushed 1/4 teaspoon dried basil, crushed 1/4 teaspoon minced garlic 2 cups shredded Monterey Jack 2 1/4 ounce canned sliced black olives salt, pepper 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 1 1/2-quart casserole and return to oven until cheese is melted, 10 to 15 minutes.