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

1. Heat oven to 400F.
2. Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish.
3. Microwave on HIGH 10 to 15 min.
4. or until squash is softened, turning every 5 min.
5. Cut squash lengthwise in half; remove and discard seeds.
6. Scoop squash strands into large bowl.
7. Add cheese, peppers and onions; mix lightly.
8. Spoon into 1 squash shell; place in shallow baking dish.
9. Discard remaining squash shell.
10. Bake 28 to 30 min.
11. or until heated through, topping with bacon for the last 3 min.

four cheese, red peppers, green onions, oscar mayer

Taken from www.kraftrecipes.com/recipes/tex-mex-spaghetti-squash-boat-131244.aspx (may not work)