Entree
4 servings
30 minutes
25 minutes
Chef Ida Rodriguez
1 Spaghetti Squash (split in half)
Salt and Pepper Olive Oil
1 Red Bell Pepper, julienned
1 Chayote, julienned
Split 1 Spaghetti Squash in half, lengthwise. Season with Salt and Pepper and Olive Oil.
Place cut side down in roasting pan. Roast in 350 degree oven till fork tender.
Cool slightly and scrape squash into strands with folk, set aside.
Julienne 1 each, Red Bell Pepper and Chayote.
In saute pan cook Red Pepper and Chayote with 1 tablespoon oil, till tender.
Add squash, heat throughly. Season with Salt and Pepper.
