• 3 T. olive oil
• 1 ½ cup chopped scallop squash
• 1 ½ cup mushroom sliced
• ¾ cup green bell pepper, seeded, and chopped
• ¾ cup onion, chopped
• 1 garlic cove, minced
• 6 eggs
• 2 (8oz) pkg. cream cheese, room temperature
• 2 cups cubed white bread, crusts trimmed and divided
• 1 ½ cup cheddar cheese, grated
  

Heat a saucepan and pour in the olive oil. Add garlic and cook until tender- about 5 minutes.
When squash is cool enough to handle, cut in half lengthwise and scoop out seeds and stringy portions. Using a fork, pull pulp from the shell in long strands and add them to the warm garlic oil.
Toss squash strands gently with pepper, salt and cheese. Pour into a serving bowl and garnish with parsley. Serve immediately. Sprinkle with additional cheese. Serves 6.
Variations

Strains of cooked spaghetti squash can be tossed with your favorite marinara sauce, mushroom sauce or pesto. The empty shell halves are attractive to use as a serving bowl.