Tex-Mex Spaghetti Squash Boat

1

 spaghetti squash (2-3/4 lb.)

1

cup  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

1/3

cup  finely chopped red peppers

2

 green onions, thinly sliced

1/4

cup  OSCAR MAYER Real Bacon Bits

make it

HEAT oven to 400°F.

PIERCE squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.

CUT squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.

BAKE 28 to 30 min. or until heated through, topping with bacon for the last 3 min.

kraft kitchens tips

FOOD FACTS

Young early-season squash can contain a lot of water. For best results, drain the scooped-out squash in a colander to remove excess water before mixing it with the cheese, peppers and onions as directed.

HOW TO KEEP THE FILLED SQUASH SHELL UPRIGHT

To keep the filled squash shell upright in baking dish, form a sheet of foil into a ring, then place around bottom of squash to stabilize.