Tex-Mex Spaghetti Squash Boat
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
Ingredients
- 1 (2 3/4 pound) spaghetti squash
- 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
Instructions
- Heat oven to 400 degrees F.
- Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 minutes or until squash is softened, turning every 5 minutes.
- 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 for 28 to 30 minutes or until heated through, topping with bacon for the last 3 minutes.
Notes
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.
Nutrition
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
Attribution
Recipe and photo used with permission from: Kraft Heinz Company
