STUFFED SPAGHETTI SQUASH
Peggi Anne Tebben
Hope you enjoy.
·1 (2 1/2 - 3 pound) spaghetti squash or 2 smaller squash
·no stick corn oil cooking spray
·1 cup chopped onion
·1 medium sized green pepper, chopped
·2 large cloves garlic, minced
·1 can (16 ozs.) red kidney beans, drained
·1 1/2 cups (6 ozs.) shredded cheese, divided
·1/2 teaspoon salt
·1/4 teaspoon pepper
How to Make STUFFED SPAGHETTI SQUASH
- Cut spaghetti squash in half lengthwise with Petite Chef knife and scrape out seeds. Place on rack over simmering water,- cover and steam 20 minutes, until tender.
- Cool. When cool enough to handle, scrape strands into bowl, leaving 1/4" thick walls. Place squash
shells in shallow baking pan. Preheat oven to 350°.
- Spray large skillet generously with cooking spray and heat over medium-high heat. Add onion, pepper and garlic and saute 4 minutes,- remove from heat.
- Add squash strands, beans, 1 cup cheese, salt and
pepper,-stir to blend well. Spoon into shells. Sprinkle with remaining 1/2 cup cheese. Bake 12 to 13 minutes until lightly browned.