Spaghetti Squash Stuffed Bell Peppers

• 1/4 cup vegetable stock
• 1 cup zucchini, chopped
• 1/2 cup shiitake mushroom, chopped
• 1/4 cup green onion, sliced
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 garlic clove, minced
• 1/4 teaspoon black pepper
• 1 1/2 cups spaghetti squash, cooked & shredded
• 4 green bell peppers

1. Preheat oven to 375 degrees.
2. Pan spray a shallow baking dish& set aside.
3. Bring stock to a boil in a large skillet.
4. Add zucchini, shiitakes, green onions, basil, thyme, garlic& pepper.
5. Simmer until the vegetables are tender, no longer than 5 minutes.
6. Remove from heat& mix in the squash, set aside.
7. Slice off& reserve the tops of the peppers.
8. Remove& discard the seeds.
9. Place the peppers on the pan sprayed baking sheet.
10. Spoon the filling into the peppers.
11. Replace the tops, cover& bake for about 30 minutes.

vegetable stock, zucchini, shiitake mushroom, green onion, basil, thyme, garlic, black pepper, spaghetti squash, green bell peppers

Taken from www.food.com/recipe/spaghetti-squash-stuffed-bell-peppers-26153 (may not work)