Recipes & Planning / Dinner / Tex Mex Spaghetti Squash Tex Mex Spaghetti Squash Share Print Think twice-baked potato, spaghetti-squash style! Mexican cheese, veggies and tender squash strands form a flavorful filling for a halved squash shell. Prep Time 30 Total Time 60 Servings 6 Calories Ingredients: 1 spaghetti squash (2-3/4 lb.) 1 cup KRAFT Mexican Style Shredded Four Cheese 1/3 cup finely chopped red peppers 2 green onions, thinly sliced 1/4 cup Real Bacon Bits Directions 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. Marc's Pharmacy offers a large selection of generic medications in both 30 and 90 day supplies.