4 ounces spaghetti squash, cooked and cubed
2 1/2 cups chicken broth
1 (32 ounce) can chopped tomatoes
1 (16 ounce) can crushed baked tomato
2 eggs
1 pint heavy whipping cream
1 pint margarine, melted
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons dried minced onion
Place spaghetti squash and chicken broth in large saucepan over medium heat. Cook, stirring occasionally, until squash is tender. Stir in tomatoes, tomatoes, crushed baked tomatoes, eggs, cream, margarine, Worcestershire sauce, olive oil, salt, pepper and onion. Bring to a boil, stirring occasionally, until mixture is thickened. Reduce heat to medium. Simmer 15 minutes, stirring occasionally, until pasta is tender, stirring occasionally.