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6 servings, 1/2 cup each
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Young early-season squash can contain a lot of water. For best results, drain the scooped-out squash in a colander to remove excess water before mixing it with the cheese, peppers and onions as directed.
To keep the filled squash shell upright in baking dish, form a sheet of foil into a ring, then place around bottom of squash to stabilize.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My husband who hates squash loved this. I did my own twist and subbed a poblano pepper for the red and added a 1 1/2 tsps. of taco seasoning.
I make Spaghetti Squash a lot but this was a new twist. We loved it. I'll be using it again it's so easy.