Creamy Tomato Spaghetti Squash

Preheat oven to 375 F.

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

Cut squash in half lengthwise, remove seeds and discard them. Use a fork to scrape out the strands of flesh from inside of the squash. If squash is difficult to scrape, cook it for 10 more minutes in the oven. Set the squash ‘pasta’ aside.

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.