Cooking with Rena Lee

Yield:4-6

INGREDIENTS:

2	spaghetti squash (about 5 1/2 to 6 lbs total)
1 tbsp	olive oil
1/2 cup	onion, diced
1/2 cup	green bell pepper, diced
1	garlic clove, minced
3 tbsp	butter
1/4 tsp	salt
1/4 tsp	seasoned pepper

DIRECTIONS:

Preheat oven to 350`F.
Using the tip of a sharp knife, pierce squash several times on all sides. Place squash directly on middle oven rack, and bake for 35-40 minutes or just until tender. Remove from oven, and let stand until cool enough to handle.
Cut each squash in half lengthwise; remove and discard seeds and stringy fiber. Using the tines of a fork, scrape flesh of squash to make strands. Place strands between layers or paper towels, and gently press out as much moisture as possible.
In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic; cook, stirring frequently, for 2-3 minutes or just until vegetables are tender. Remove onion mixture from skillet.
Melt butter in a skillet. Add spaghetti squash strands; sprinkle with salt and seasoned pepper. Cook, stirring frequently, for 5-7 minutes or until squash is lightly browned and tender.
Sprinkle with onion mixture. Serve immediately.