Source: Clean Eating
Makes 8 servings
1 spaghetti squash, halved lengthwise & seeded
2 tsp oil
1/4 cup chopped onion
1 jalapeno pepper, seeded & diced
1 clove garlic, minced
10 oz. cremini mushrooms, chopped (optional)
6 oz. grated pepper jack cheese
2 oz grated mozzarella
1/2 cup ricotta
1 tsp paprika
1/2 tsp black pepper
salt to taste
2 TB bread crumbs
1. Preheat oven to 400. Fill a 13x 9 dish with a little water. Place squash halves cut sides down & cover with foil. Bake 30 minutes or until tender. Let cool. Reduce oven temp to 375.
2. Meanwhile, in a large skillet heat oil. Saute onion, pepper, & garlic until fragrant. Add optional mushrooms & saute a few minutes more until they release their juices.
3. With a fork, scrape spaghetti squash into a large bowl. In separate small bowl, stir together cheeses until well-blended. Add to squash bowl along with onion mixture, paprika, pepper, & salt. Spread into oiled baking dish & sprinkle bread crumbs evenly over the top. Bake 25 minutes, until bubbly.
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