Four Cheese Garlic Spaghetti Squash.
I have always enjoyed spaghetti squash, but now that I have discovered this recipe…….. well…. now I LOOOVVVEE spaghetti squash!
This is absolutely the most amazing way to eat it!
Imagine a version of mac ‘n cheese without the macaroni carbs or calories and replaced with healthy spaghetti squash “noodles.” (Macaroni carbs 78g/cup vs. Spaghetti Squash carbs 7g/cup – Macaroni calories 221/cup vs. Spaghetti Squash calories 31/cup!)
But…… it also has the most amazing flavor, you won’t even miss your macaroni!
When I saw a recipe at Eatwell101 for this amazingness, I knew I had to try. I tweaked it up a bit, and here is how I made it.
Hope you will give it a try! You won’t be sorry!
Four Cheese Garlic Spaghetti Squash
- 1 large spaghetti squash
- Freshly ground pepper
- 1 1/2 cups Half and Half
- 5 cloves garlic, minced
- 1 tsp. chicken base or 1 chicken bouillon cube, crushed
- 1/2 tsp dried thyme (or 1 Tbsp. fresh thyme)
- 1/4 cup finely chopped scallions or green onions
- 1 cup freshly shredded cheese – I used the following combination:
- 1/4 cup Mozarella
- 1/4 cup White Cheddar
- 1/4 cup Parmesan
- 1/4 cup Gruyere
Preheat oven to 400 degrees F.
Cut both ends off of spaghetti squash and cut in half lengthwise. Scrape out seeds. Place both halves in a 9×13 baking dish flesh side up. Sprinkle with freshly ground pepper.
Combine half and half, garlic, chicken base (or bouillon), thyme, and scallions in a small bowl.
Sprinkle half of shredded cheese in the cavities of each halved squash. Pour half of cream mixture into each squash half. Top with remaining shredded cheese.
Roast for 40 mins, or until squash flesh is tender when poked with a fork.
Remove from oven and carefully scrape squash from skin with a fork creating spaghetti “noodles.” Mix well with cheese and cream, and serve immediately.
Cheers & Hugs,