Spaghetti Squash with Chili Tomatoes
1 spaghetti squash
15 oz can chili tomatoes
4 green onions, sliced
4 oz cheddar cheese, grated
Cut squash in halve lengthwise, remove seeds. Place each half, one
at a time in a glass pie plate with 1/2" water and cook in microwave,
on high for 10-12 minutes, until tender.
Pull out squash strands with fork and place in bowl. Add cheddar
cheese while still hot so that it can begin to melt. Add one can
of chili tomatoes, and green onions. Can be eaten at this point,
or heated in a 250 degree oven for 15 minutes.