1 tablespoon unsalted butter, melted
1 small red bell pepper, cored, seeded and cut into 1/4-inch dice
2 fresh jalapeno chilies, seeded and cut into 1/8-inch dice
2 cups packed, cooked spaghetti squash
1 cup fresh corn kernels (or frozen corn, thawed)
1 teaspoon dried oregano, preferably Mexican, crumbled
Salt and freshly ground black pepper, to taste
6 large eggs
1/2 cup heavy cream
2 cups grated extra-sharp cheddar cheese
Preheat oven to 350 degrees.
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 112 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.