Sharing this delicious recipe with you! My husband loves spaghetti squash, but I had yet to find a recipe using spaghetti squash that I craved. I am not a fan of just eating spaghetti squash plain, I HAVE to amp it up a little bit.

RECIPE
- 1 large spaghetti squash (double if you need more)
- 5 garlic cloves, minced
- 1/2 cup water
- 1 chicken bouillon cube, crumbled
- 1 cup heavy cream
- 1 cup of Four-Cheese Italian Blend (Note: whatever cheese you would like)
- Fresh rhyme
- Fresh found pepper and salt
- Parsley or chives, finely chopped
- Chicken, chopped. (optional)
1. Preheat your oven to 400°F. 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. (Note: I made a little foil ring to place around the halves to keep them from moving around to much!) Place fresh cracked pepper and salt over each half.


2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives, fresh thyme and chicken chunks. Mix well.
3. Sprinkle the first layer of cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese. (It's okay if you have extra cream mixture, save it!)


4. Roast in the oven for 50-60 minutes or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately. (Note: I took the cooked spaghetti squash out and placed it back in the bowl with the extra cream mixture I had, and just mixed it in and then served, but you can eat straight out of the squash if you would like!!)


One of my new favorites! I will totally be making it again.


QUICK VERSION
- You can cut baking time in half if you put the raw squash halves face down in the microwave for about 5-10 minutes, depending on size. Then proceed with the directions, but only bake 20-25 minutes in the oven.