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Creamy Tomato Spaghetti Squash

Creamy Tomato Spaghetti Squash

I threw this together on a whim one night as I needed a side for grilled steak, and had a spaghetti squash sitting on my counter.

It turned out delicious and was addicting. I love it when that happens, when I just throw something together with ingredients I have on hand, and it results in a recipe that I will be repeating...over, and over. This could definitely work for a main dish too. You could either have it as a veggie main dish, or mix some grilled or roasted chicken in if you wanted some meat. 

Cooking the squash in the oven takes awhile, but it's hands off, and after the squash is cooked this recipe is super quick and easy. You could also always microwave it for a shortcut, like I did with this Spaghetti Squash with Scallops in Cream Sauce or my Baked Spaghetti Squash with Turkey Sausage

Looking at the picture makes my stomach growl, or maybe I'm just really hungry. Regardless, give this recipe a try, if you haven't used spaghetti squash before this would be a great recipe to get you started.

1 spaghetti squash
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 can diced tomatoes with green chilis (14.5 oz)
1/3 to 1/2 cup cream cheese
1/3 cup shredded cheddar cheese (or whatever you have on hand, I was emptying out my fridge before vacation so went with cheddar) 

Preheat oven to 375 degrees.

Pierce squash with fork several times, place on baking sheet and cook in oven for 60 minutes. Let squash cool for 8 to 10 minutes or until it's cool enough for you to handle.

Cut squash in half, remove seeds and use a fork to scrape out strands from the squash. If squash is difficult to scrape, cook it for 10 more minutes in the oven.

Heat oil over medium high heat in a stove top pan. Add squash, salt and pepper to the pan. Cook for about 3 to 5 minutes. Stir in diced tomatoes. Then add cream cheese and cheddar cheese. Stir until cheese melts and mixed through. 

Taste to see if more seasoning is needed, and adjust accordingly.


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