Title: Italian Spaghetti Squash
Categories: Vegetable Cheese
Yield: 4 Servings
| 1 | | Spaghetti squash, 1 1/2 |
| | | To 2 lbs. |
| 1 | c | Grated Cheddar cheese |
| 1 | c | Grated Mozzarella cheese |
| 1 1/2 | c | Grated zucchini or diced |
| | | Green pepper |
| 2 | c | Tomato sauce |
| 1/2 | ts | Oregano |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Salt (or less) |
| | | Dash of pepper |
| 1/2 | c | Grated 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.