Think twice-baked potato, spaghetti-squash style! Mexican cheese, veggies and tender squash strands form a flavorful filling for a halved squash shell.
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.
Prep: 30 min | Yield: 6 servings, 1/2 cup each
Nutritional Information Serving Size 6 servings, 1/2 cup each Amount Per 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