Spaghetti Squash Premevera

Spaghetti Squash. It's a weird little vegetable. Part spaghetti, part squash, all yummy! I love it! It pretty much can do anything spaghetti can do. I use it to make premevera with vegetables. Nice and simple, very substantial and filling and changable for the seasons (using vegetables that are in season). Here's what I did his time. Enjoy!

Spaghetti Squash Premevera with Mushrooms and Peppers

Spaghetti Squash Premevera with Mushrooms and Peppers

Ingredients
1 medium spaghetti squash
1 8 oz cream cheese, cubed
½ cup grated parmesan cheese
½ cup margarine or butter
½ cup milk
1 cup sliced mushrooms
1 cup sliced peppers

Directions
1. Preheat oven to 435°F. Cut squash in half lengthwise, and scoop out seeds. Place squash halves in glass baking dish and microwave for 10 -12 minutes.
2. Roast halves in preheated oven for 25 minutes or until fork-tender.
3. In a medium skillet, sautee vegetable in a little bit of butter or oil until soft.
4. In a medium saucepan, combine cream cheese, parmesan cheese, margarine or butter and milk. Cook over low heat until all the ingredients are incorporated. Add vegetables.
5. When the squash is ready, use a fork to pull the strands from the skin. Serve with sauce.