Twice-Baked Cheesy Spaghetti Squash

2 large spaghetti squash
3 tbsp. margarine
1/4 c. finely chopped red bell pepper
1 c. sour cream
1/3 c. half and half
1 tbsp. flour
1 tsp. chicken or vegetable flavor bouillon
1 1/2 tsp. choppoed fresh marjoram
1/4 tsp. coarse-ground black pepper
2 cups shredded sharp cheddar
1/3 c. thinly sliced green onions
1/2 c. seasoned bread crumbs
2 eggs, lightly beaten

1. preheat oven to 400 degrees F. Coat 13x9- inch baking dish with nonstick cooking spray; set aside. Cut squash in half lengthwise; scoop out and discard the seeds. Season inside the squash lightly with sat and pepper to taste. Place squash cut side down on foil-lined baking sheet. Bake 30 to 40 minutes or until tender. Remove from oven. Reduce oven heat to 375 degrees.

2. Meanwhile melt margarine in small skillet over medium heat. Add bell pepper; cook and stir 1 minute or just til tender. Set aside. Blend sour scream , half-and-half, flour bouillon, marjoram and 1/4 teaspoon black pepper in medium bowl. Stir in cheese and green onions; set aside.

3. Scoop inside of squash from shell into large bowl and break apart with two forks. Add sour cream mixture; toss lightly to mix. Stir in breadcrumbs and eggs; mix well. Spread squash mixtures in prepared baking dish. Bake 30 to 35 minutes or until light golden.

Serves 18 3x3 pieces


Number of Servings: 18

Recipe submitted by SparkPeople user KERRY24O.