1 cup four cheese shredded with a touch of philadelphia mexican style kraft
2 green onions thinly sliced
0.3 cup oscar mayer real bacon bits
0.3 cup pasilla peppers red finely chopped
2.8 lb spaghetti squash
Equipment
bowl
oven
knife
baking pan
microwave
Directions
Heat oven to 400F.
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.
