Baked Four Cheese Garlic Spaghetti Squash

Baked Four Cheese Garlic Spaghetti Squash

INGREDIENTS LIST FOR THE FOUR CHEESE GARLIC SPAGHETTI SQUASH

• 1 large spaghetti squash
• 5 garlic cloves, minced
• 1/2 cup water
• 1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling)
• 1 cup heavy cream
• 1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
• Fresh thyme
• Fresh ground pepper (buy whole peppercorns, the flavor is 300% better when you crack them straight from the pepper mill at the last minute)
• Parsley or chives or green onions, finely chopped

DIRECTIONS

BACK TO 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 1/2 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.

TIPS

• Making spaghetti squash can be intimidating when you are not familiar. Here are few tips to help you and your family enjoy a tasty, fun food that is packed with lots of healthy ingredients:
• As the skin can be fairly hard, you can soften it and cut the squash easily by poking 10-15 holes all over the squash with a fork, then microwave for 2 minutes. Cut the squash open being very careful of the heat inside to avoid burns!
• Generally, you will know that the squash is done because the shell will be soft to the touch.
• The way the squash grows is concentric, so you’ll get longer strands that come out great every time by scraping side to side as opposed to scraping lengthwise.

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