We had a crazy amount of spaghetti squash this year so we’ve been trying out some fun ways to prepare it, this was a BIG hit! We took it to some friends house and even though our friend and his son didn’t like spaghetti squash, they both loved this and even had seconds.
Enjoy!
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Ingredients
- 2 Spaghetti Squash
- 4 T minced garlic
- 1 cup of chicken stock
- 2 cups heavy cream
- 2-4 cups of cheese- preferably white cheese. We used a Jack/Hatch chili cheese blend.
- 2 T Chef's Choice seasoning (Thrive Life)
- 2 T Black garlic, truffle & parmesan seasoning (from Costco)
Instructions
Cut the spaghetti squash in half and spoon out the seeds. Place the halves on a cookie sheet with the insides up. Fill each squash with the cheese- reserving about half of the cheese for later. In a bowl mix together all the other ingredients. Pour over the cheese into the squash. Top with the remaining cheese. (this also helps the liquid stay in the squash if it's really full) Bake at 400 degrees for 45 minutes or until done and the squash pulls away from the sides easily. (if it's undercooked you can also microwave them) Pull the squash away from the sides and mix with the cheese and squash.
