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.

Rated 4.5 from 12 votes

Prep Time

30M

Total Time

Servings

6 servings, 1/2 cup each

1 spaghetti squash (2-3/4 lb.)

1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

1/3 cup finely chopped red pepper s

2 green onions , thinly sliced

1/4 cup OSCAR MAYER Real Bacon Bits

1. 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.

2. 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.

3. Bake 28 to 30 min. or until heated through, topping with bacon for the last 3 min.

Tex-Mex Spaghetti Squash Boat

What You Need

Instructions

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