Tex-Mex Spaghetti Squash 1 spaghetti squash (2-3/4 lb) 1 cup Mexican style four-cheese blend, shredded 1 tbs cream cheese 1/3 cup finely chopped red peppers 2 green onions, thinly sliced 1/4 cup bacon bits Heat oven to 400°. 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. 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 28 to 30 min or until heated through, topping with bacon for the last 3 min. Serves 6