Spaghetti Squash, Roasted Peppers, Cheese

Title:
Spaghetti Squash, Roasted Peppers, Cheese

Yield:
4 Servings

Categories:
Side
Dishes,
Dish




Ingredients:





 3 1/2 lb Spaghetti squash; cooked


     2 tb Unsalted butter


   1/4 c  Chopped onion


     3    Cloves garlic; minced


     7 oz Roasted peppers


          Oregano


          Basil


          Salt


     2 c  Shredded Monterey jack


          -cheese


   1/4 c  Black olives






 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