Sun Dried Tomato Spaghetti Squash

• 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

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.

squash, tomato, corn, heavy cream, butter, salt, fresh cracked pepper, fresh herbs, onion, garlic

Taken from www.food.com/recipe/sun-dried-tomato-spaghetti-squash-465639 (may not work)