Think twice-baked potato, spaghetti-squash style! Mexican cheese, veggies and tender squash strands form a flavorful filling for a halved squash shell.
Prep: 30 min | Yield: 6 (1/2 cup) servings
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.
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.
Per 1/2 cup serving: Calories 130 Total fat 8g Saturated fat 4g Cholesterol 20mg Sodium 270mg Carbohydrate 11g Dietary fiber 3g Sugars 6g Protein 7g
% Daily Value Vitamin A 15% DV Vitamin C 15% DV Calcium 15% DV Iron 4% DV
Recipe and photo used with permission from: Kraft Heinz Company
Air Fryer ~ American Regional ~ Appetizers ~ Baby Food ~ Back of the Box ~ Beans ~ Beverages ~ Bowls/Buddha Bowls ~ Bread ~ Breakfast/Brunch ~ Camping/Hiking ~ Candy ~ Canning ~ Casseroles ~ Celebrity ~ Condiments ~ Cookies ~ Cooking for a Crowd ~ Cooking for Two ~ Cowboy/Ranch ~ Crock Pot ~ Dessert ~ Diet ~ Energy Bars ~ Family Favorites ~ Fish/Seafood ~ Gifts in a Jar ~ Grill ~ Holidays ~ Home Remedies ~ Instant Pot ~ International ~ Jiffy Mixes ~ LuAnn's Family Favorites ~ Meat ~ Meatless ~ Mixes ~ Name Brand ~ Nutella ~ Packet Cooking ~ Pampered Chef ~ Pasta/Rice/Beans ~ Pet Food ~ Picnic ~ Pizza ~ Potluck ~ Pressure Cooker ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches ~ Sauces ~ School Cafeteria ~ Seasoning/Flavored Oil/Vinegar ~ Sheet Pan ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Spreads ~ State Fair ~ Syrup ~ Tofu ~ TVP ~ Two-Ingredients ~ Vegetarian ~ Wild Game
Articles ~ Cooks Corner ~ Glossary (Dictionary) ~ Household Hints ~ Kitchen Hints