Think twice-baked potato, spaghetti-squash style! Mexican cheese, veggies and tender squash strands form a flavorful filling for a halved squash shell.
What You Need
Original recipe yields 6 servings
1 spaghetti squash (2-3/4 lb.)
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/3 cup finely chopped red pepper s
2 green onions, thinly sliced
1/4 cup OSCAR MAYER Real Bacon Bits
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Let's Make It
Heat oven to 400°F.
Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
Cut squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
Bake 28 to 30 min. or until heated through, topping with bacon for the last 3 min.
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.
How to Keep the Filled Squash Shell Upright
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* 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.