Creamy Tomato Spaghetti Squash – a delicious recipe with Olive Oil, Salt, Ground Black Pepper, Tomatoes, Cream Cheese, Cheddar Cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 375 F.
2
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.
3
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.
4
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.
5
Taste to see if more seasoning is needed, and adjust accordingly.
158
kcal
Calories
14
g
Fat
5
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 whole Spaghetti Squash, 1 Tablespoon Olive Oil, 1 teaspoon Salt, 1 teaspoon Ground Black Pepper, and more.
Yes, Creamy Tomato Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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