Recipe for Spaghetti Squash Brunch Bake with Cheddar 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl unsalted butter, melted
1 sm red bell pepper, cored, seeded and cut into 1/4 inch dice
2 x fresh jalapeno chilies, seeded and cut into 1/8 inch dice
2 cup packed, cooked spaghetti squash
1 cup fresh corn kernels (or frozen corn, thawed)
1 tsp dried oregano, preferably Mexican, crumbled
Salt and freshly ground black pepper, to taste
6 lrg eggs
1/2 cup heavy cream
2 cup grated extra-sharp cheddar cheese
Instructions:
Instructions: In a small skillet over medium heat, melt the butter. Add the bell pepper and jalapenos and saute approximately 5 minutes, or until tender. Transfer to a medium bowl. Add the squash, corn and oregano to the bowl. Mix well and season with salt and pepper.

In a second bowl, beat the eggs with the cream until blended. Pour over the squash mixture and add 1 1/2 cups of the cheese. Mix well. Pour into a 9 inch-square glass baking dish. Sprinkle the remaining 12 cup cheese evenly over the top. Bake in the oven 30 to 40 minutes, or until set. Let cool slightly, then serve.

Serves 4.

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