Creamy Spaghetti Squash

Spaghetti Squash

One large spaghetti squash [feeds two, get more if you have more people]
salt and pepper for taste
Extra Virgin Olive Oil
Parmesan Cheese

Preheat oven to 400 Degrees

1. Slice Spaghetti Squash down the middle lengthwise into 2 halves.
   
2. Scoop out strings and seeds with a spoon and throw away [don't dig too deep you need that flesh to eat it at the end].
3. With squash cut side facing up - drizzle liberally with olive oil and season with salt, pepper
   
4. Place squash CUT SIDE DOWN on metal baking sheet
5. Bake for 45 mins to 1 hour
   
6. Remove from oven and let cool for a moment
   
7. Using a fork, gently rake the inside of the spaghetti squash causing the "meat" to turn into lots of "spaghetti like" noodles for your dinner
8. Once you have "shredded" the inside of each half of the squash, top with creamy pasta sauce and sprinkle with parmesan cheese.

Creamy Pasta Sauce

1 Can of Petite diced tomatoes
1 Can of Quartered artichokes
1/2 cube of cream cheese
Salt, Pepper and Garlic Salt
Half & Half

Simmer tomatoes for about 5 mins.
Add the artichokes.
Salt, Pepper and Garlic Sauce to taste.
Add Cream Cheese
Simmer on low until ready to serve
Add Half & Half until you get the consistency that you want and simmer until warm.