Spaghetti Squash
Servings: 4

1 (1 1/2 to 2 lb.) spaghetti squash
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 1/2 cup grated zucchini or diced green pepper
2 cup tomato sauce
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt (or less)
1 dash pepper
1/2 cup grated parmesan cheese

Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side down, in 2-inches of simmering water; cover and cook 15 minutes. (Now call the kids to watch!) Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spaghetti!

Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl.

Scoop back into squash shells; top with Parmesan, and bake at 350 for 20 minutes.