1 large spaghetti squash
1 med. purple onion, chopped
1 green bell pepper, seeded and chopped
1 red or yellow bell pepper, seeded and chopped
1 clove garlic, chopped
seasoning to taste
1 1/2 cups grated fontina (or other mild) cheese
1/2 cup feta cheese, crumbled
Preheat oven to 350.
With a sharp knife, split the spaghetti squash in half lengthwise. Scrape out the seeds with a spoon and discard (or save, clean, and roast–but that’s another recipe). Place the squash halves, cut side down, on a foil-covered baking sheet that’s been sprayed with oil. Carefully fill the baking sheet with water and place in the oven; bake for 45 minutes or until skin can be easily pierced with the tines of a fork.
Remove from oven and let cool. When cool enough to handle, turn squash halves up and rake with a fork to shred the squash. Place shredded squash in a large bowl and set aside or refridgerate until needed.
In a large skillet, saute the chopped vegetables in olive oil until tender. Toss in the shredded squash and mix lightly. When heated through, fold in the shredded fontina cheese. Turn into an oiled baking dish and cook, uncovered, for 20 minutes.
Remove from oven, sprinkle fontina cheese on top and serve.