Sun Dried Tomato Spaghetti Squash

Total Time: 1 hr 34 mins Preparation Time: 15 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 4
• 1 spaghetti squash
• 3/4 cup of chopped sun-dried tomato
• 2 ears corn
• 2 cups heavy cream
• 1/2 tablespoon butter or 1/2 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon fresh cracked pepper
• 1 1/2 tablespoons of chopped fresh herbs (rosemary, tarragon, or basil)
• 1/2 cup of 1 onion
• 1 garlic clove

Recipe

• 1 roasting the sqush:.
• 2 cut the spaghetti squash in half, scoop out the seeds and yucky stuff.
• 3 sit the two halves face down in a square, deep pan, (just enough room for them to fit, snuggly).
• 4 fill the pan 1/4 full with water.
• 5 cover the top of the pan with foil.
• 6 let it cook for 1 hour or until the outside of the squash is tender.
• 7 when the squash is cool enough to handle, scoop out the inside by working from the outer portion in to keep the length of the strands in tact.
• 8 sit to the side.
• 9 the meal:.
• 10 heat the butter or olive oil in a pan.
• 11 chop the onion and garlic and saute it in the pan.
• 12 add the squash and coat it evenly with the butter or oil.
• 13 add the remaining ingredients, adding the heavy cream last.
• 14 toss the ingredients and let simmer for about 15 - 20 minutes.