| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
|
Spaghetti squash (4 lb) |
| 2 |
tb |
Butter or margarine |
| 1/8 |
c |
Minced onion |
| 1/4 |
c |
Diced green bell pepper |
| 1/4 |
c |
Diced red bell pepper |
| 1/2 |
ts |
Dried oregano; crushed |
| 1/4 |
ts |
Dried marjoram; crushed |
| 1/4 |
ts |
Dried basil; crushed |
| 1/4 |
ts |
Minced garlic |
| 2 |
c |
Shredded Monterey Jack |
| 2 1/4 |
oz |
Canned sliced black olives |
|
|
Salt, pepper |
INSTRUCTIONS
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.
(C) 1992 The Los Angeles Times
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