SPAGHETTI SQUASH WITH SUNDRIED TOMATOES

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Ingredients

1 medium spaghetti squash
1 tablespoon sundried tomatoes chopped
1 tablespoon sundried tomato pesto
1 tablespoon Italian seasoning
1 teaspoon minced garlic
1 ounce cheddar cheese grated
1 teaspoon Everything Seasoning
2 ounces cream cheese softened
salt and pepper to taste
2 tablespoons Parmesan freshly grated

Instructions

Preheat the oven to 425° F. Microwave squash for a few minutes then cut in half.
Remove the seeds and season with salt and pepper.
In a medium bowl, mix together the cream cheese, garlic, sun-dried tomatoes, sun-dried tomato pesto, cheddar cheese, Everything bagel seasoning, and italian seasoning
Place the squash in a baking dish.
Evenly divide the cheese mixture between squash. Top with parmesan and loosely cover the squash with foil.
Bake the squash for 30 minutes. Remove the foil and continue baking the squash for another 20 to 30 minutes, depending on the size, or until the squash is tender and the cheese is golden brown and bubbly.
With a fork, gently mix the spaghetti sauce noodles with the cheese mixture. Serve immediately.

Nutrition