CHILEAN SQUASH Kathy Virgin

*The amounts in the ( ) is for a family

4 cups spaghetti squash or any winter squash, cooked and cooled *(2 cups),

2 tablespoons olive oil (1 Tbsp)

1 cup onion, chopped (1/2 cup)

4 large garlic, minced (2)

1-2 teaspoons cumin (1/2 -1 teas)

1 teaspoon chili powder (1/2 teas)

1/2 teaspoon coriander, crushed (1/4 teas),

1/4 teaspoon black pepper (1/8 teas)

a few dashes cayenne** (a few dashes)

1 1/2 cups mix of red and green bell pepper, chopped, (3/4 cup),

1 teaspoon salt (1/2 teas)

4 eggs, beaten (2)

2 cups fresh or frozen corn (1 cup)

2 cups cheddar cheese, grated (1 cup),

Bread crumbs , Tossed with butter

Heat oven to 350 degrees.

Sauté the onions, garlic and spices in olive oil until onions and garlic are translucent.

Add sweet peppers and salt. Cover and cook 5-8 minutes

Add sauté to cooked squash, along with corn and beaten eggs. Mix well. Taste to correct seasonings.

Mix in 1 ½ cup of the cheese. (3/4 cup)

Spread into a buttered 2 quart casserole dish, top with remaining cheese. Finish with bread crumbs.

Bake 20 minutes covered, then 15 minutes uncovered.

**Note: My son-in-law uses ¼ tsp .cayenne – a little too hot for me

Served as a main dish serves 8. As a side dish, we served 16.