Cheesy Spaghetti Squash Casserole

Preheat the oven to 400°F. Coat a baking sheet with nonstick spray. Place the squash halves, cut side down, on the sheet. Cover with aluminum foil. Bake for 30-45 minutes, or until tender when pierced with a sharp knife. Remove pan from the oven and allow squash to cool just a bit, so it’s easier to handle. With a fork, scrape the squash strands into a large bowl.

Meanwhile, warm the oil in a skillet set over medium heat. Add the onion, garlic, and basil. Cook until the onion is soft. Then add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry. Remove skillet from heat.

In a separate bowl combine warmed chicken broth with about 2 ounces of cream cheese and stir till they are properly introduced and smooth. Then mix in the rest of the cream cheese.

Into the bowl with the squash, add the cream cheese mixture, mozzarella, parsley or chives (if using), salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. I used individual serving dishes here. Sprinkle with the Parmesan and bread crumbs. Bake for 30 minutes, or until bubbly and heated through.