| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
|
4-lb spaghetti squash |
| 2 |
ts |
Butter |
| 1/4 |
c |
Minced onion |
| 1/4 |
c |
Diced red pepper |
| 1/4 |
c |
Diced green pepper |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Minced garlic |
|
|
Salt and pepper |
| 2 |
c |
Shredded Jack cheese |
| 1 |
cn |
(2.25-oz) sliced black olives |
INSTRUCTIONS
From: beck4@pipeline.com (Eileen & Bob Holze)
Date: Tue, 16 Apr 1996 15:09:08 -0400
Pierce squash with fork several places. place on baking sheet and bake at
350 for 45 minutes. Turn and bake 45 minutes longer or until shell gives to
pressure. When cool enough to handle, cut squash in half. Scoop out and
discard seeds. Remove strand with fork.
Melt butter in skillet. Saute onion, green and red peppers until tender.
Add squash strands, oregano, basil, marjoram, garlic, salt and pepper to
taste, cheese and olives. Toss until cheese is evenly distributed. Place in
1-1/2 quart casserole and return to oven until cheese is melted, about 10
minutes.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #45
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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