Spaghetti Squash, Roasted Peppers, Cheese

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Spaghetti Squash, Roasted Peppers, Cheese Ingredients

3 1/2 lb Spaghetti squash; cooked	Oregano
2 tb Unsalted butter	Basil
1/4 c Chopped onion	Salt
3 Cloves garlic; minced	2 c Shredded Monterey jack
7 oz Roasted peppers	1/4 c Black olives

Instructions for Spaghetti Squash, Roasted Peppers, Cheese

Cook squash as usual. Twist out long strands of flesh from spaghetti squash and set aside. In skillet, saute onion and garlic in butter. Stir in basil, oregano and salt. Add roasted peppers. Stir until well mixed. Add squash strands and saute until hot. Serve, warm, topped with cheese and black olives. Recipe by: In a Flash by Curtis Aikens 1996 (c) TV Food Network Posted to JEWISH-FOOD digest by Nancy Berry on Apr 30, 1998

Main Ingredient: CheeseCuisine: Uncategorized

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