Tex-Mex Spaghetti Squash Boat
- Source
- Kraft recipe printout (kraftrecipes.com)
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr
Ingredients
- 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 peppers
- 2 green onions, thinly sliced
- 1/4 cup OSCAR MAYER Real Bacon Bits
Steps
- 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.
Notes
Kraft Kitchens Tips:
- FOOD FACTS: 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.