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LOCATION: Recipes >> Vegetables >> Spaghetti Squash 02

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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.

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