Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Spaghetti squash (4 lb) 1/4 ts Dried marjoram; crushed
2 tb Butter or margarine 1/4 ts Dried basil; crushed
1/8 c Minced onion 1/4 ts Minced garlic
1/4 c Diced green bell pepper 2 c Shredded Monterey Jack
1/4 c Diced red bell pepper 2 1/4 oz Canned sliced black olives
1/2 ts Dried oregano; crushed Salt, pepper

Pierce squash with fork in several places. Place on baking sheet and
bake at 350F 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. Saute
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 1 1/2-quart casserole and return to oven until cheese is melted,
10 to 15 minutes.

(C) 1992 The Los Angeles Times

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