|15 min||40 min||4|
|1 squash||Spaghetti squash|
|5 clove(s)||Garlic (minced)|
|1 cube||Chicken bouillon, Knorr (crumbled)|
|1 cup||Heavy cream, 38% M.F.|
|1/4 cup, shredded||Mozzarella cheese, partially skimmed|
|1/4 cup shredded||Cheddar cheese, reduced fat (18%)|
|1/4 cup shredded||Provolone cheese, low fat|
|1/4 cup||Asiago cheese, President's Choice (shredded)|
|1 tbsp||Thyme, fresh (as needed)|
|1 dash||Black pepper|
|1 tbsp||Parsley, fresh (or chives, onions, as needed)|
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 bu placing 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.