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Title: Italian Spaghetti Squash
Categories: Vegetable Cheese
Yield: 4 Servings

1 Spaghetti squash, 1 1/2
  To 2 lbs.
1cGrated Cheddar cheese
1cGrated Mozzarella cheese
1 1/2cGrated zucchini or diced
  Green pepper
2cTomato sauce
1/2tsOregano
1/2tsGarlic powder
1/2tsSalt (or less)
  Dash of pepper
1/2cGrated Parmesan cheese

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.

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