Baked Four Cheese Garlic Spaghetti Squash
Ingredients
| 1 | large spaghetti squash | |
| 5 | garlic cloves, minced | |
| 1/2 cup | 120 ml | water |
| 1 | chicken bouillon cube, crumbled | |
| 1 cup | 240 ml | heavy cream |
| 1 cup | 240 ml | Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago) |
| to taste | fresh thyme | |
| to taste | fresh ground pepper | |
| to taste | parsley or chives or green onions, finely chopped |
Instructions
Ingredients list for the roasted spaghetti squash (see ingredients).
- Preheat your oven to 400°F (200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.
- In a large bowl, combine minced garlic, heavy cream with 1/4 cup water, crumbled bouillon cube, chives and fresh thyme. Mix well.
- Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.
- Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.
Note: You can cut baking time by half if you're in a hurry. Put raw spaghetti squash halves face down in a shallow dish with a bit of water. Then microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Proceed with the remaining steps and bake for only 20-25 minutes in the oven.