Tex-Mex Spaghetti Squash Boat

By bridgetinma

Ingredients

• 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 peppers
• 2 green onions, thinly sliced
• 1/4 cup OSCAR MAYER Real Bacon Bits

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400°F.

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.