Spaghetti Squash with Cheese
Submitted by babs5527
Baked spaghetti squash with melted Monterey Jack, sauteed bell peppers, onions, Italian herbs, and black olives. A cheesy, low-carb vegetarian casserole the whole family will love.
YIELD
6 servingsPREP
25 minCOOK
1 hrsREADY
2 hrsThis is comfort food that happens to be low-carb, and it doesn’t apologize for a thing.
A whole spaghetti squash gets baked until tender, then those golden strands are forked out and tossed with butter-sauteed onions, colorful bell peppers, oregano, marjoram, basil, and garlic.
Two cups of Monterey Jack get folded in while everything is still hot, melting into stretchy, gooey pockets throughout.
Sliced black olives add a salty counterpoint, and a final trip to the oven melds it all into a bubbling casserole.
Pro Tips
- Flip the squash halfway through baking for even cooking. One side can dry out while the other stays underdone if you skip this step.
- Let the squash cool enough to handle before scooping. Those strands separate more cleanly when they’re warm, not scorching hot and steamy.
- Use a mix of green and red bell peppers for the best visual contrast against the golden squash and white cheese. It makes the dish look as vibrant as it tastes.
Ingredients
Directions
Pierce squash with fork in several places.
Place on baking sheet and bake at 350℉ (180℃) F for 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.
Sauté 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 1½-quart casserole and return to oven until cheese is melted, 10 to 15 minutes.
Comments
