By Carlee LaRue
Baked Four Cheese Garlic Spaghetti Squash
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.
Updated at: Thu, 17 Aug 2023 12:09:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Nutrition per serving
Calories1583.2 kcal (79%)
Total Fat121.1 g (173%)
Carbs102 g (39%)
Sugars42.1 g (47%)
Protein48 g (96%)
Sodium2959.2 mg (148%)
Fiber19.1 g (68%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
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.
Knife
Baking sheet
Foil
Step 2
In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives, and fresh thyme. Mix well.
Step 3
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.
Step 4
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.
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Notes
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One-dish
Sweet