Baked Four Cheese Garlic Spaghetti Squash Recipe

Introduction

This Baked Four Cheese Garlic Spaghetti Squash is a rich and comforting dish that combines the delicate strands of spaghetti squash with a creamy, cheesy garlic filling. It’s a delicious low-carb alternative to traditional pasta, perfect for a cozy weeknight dinner or a special occasion.

Ingredients

• 1 large spaghetti squash
• 5 garlic cloves, minced
• 1/2 cup water
• 1 chicken bouillon cube, crumbled
• 1 cup heavy cream
• 1 cup Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
• Fresh thyme
• Fresh ground pepper
• Parsley, chives, or green onions, finely chopped

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut off the tip and tail of the spaghetti squash, then slice it lengthwise. Scoop out the seeds and pulp. Place the halves on a baking sheet, using a small foil ring to keep them stable. Sprinkle fresh cracked pepper over each half.
2. Step 2: In a large bowl, mix the minced garlic, heavy cream combined with 1/2 cup water, crumbled chicken bouillon cube, chopped chives (or your choice of herbs), and fresh thyme until well blended.
3. Step 3: Sprinkle a layer of the cheese blend inside the cavities of each squash half. Pour the cream and garlic mixture over the cheese, then add another layer of cheese on top.
4. Step 4: Bake the squash in the preheated oven for 40 to 50 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and serve immediately.

Tips & Variations

• If short on time, microwave the squash halves face down in a shallow dish with a bit of water for about 8 minutes before baking. This reduces the baking time to 20-25 minutes.
• Use freshly cracked pepper from a mill right before baking to maximize flavor.
• Substitute the chicken bouillon cube with vegetable bouillon for a vegetarian option.
• Try adding a pinch of red pepper flakes for a subtle kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook to avoid dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the squash and filling up to step 3 and refrigerate it before baking. When ready, bake as instructed, adding a few extra minutes if baking from cold.

How do I know when the spaghetti squash is done?

The squash is done when the flesh is tender and strands easily separate with a fork. It should feel soft when pierced but not mushy.

Baked Four Cheese Garlic Spaghetti Squash Recipe

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★★★★★

4.6 from 99 reviews

A comforting and delicious Baked Four Cheese Garlic Spaghetti Squash recipe that combines the tender roasted spaghetti squash with a creamy blend of garlic, Italian four-cheese mix, and fresh herbs. This dish is perfect as a low-carb, hearty vegetarian main or side that brings warm, cheesy flavors to your table with minimal prep.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large spaghetti squash
• 5 garlic cloves, minced
• 1/2 cup water
• 1 chicken bouillon cube, crumbled
• 1 cup heavy cream
• 1 cup Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
• Fresh thyme (to taste)
• Fresh ground pepper (to taste)
• Parsley or chives or green onions, finely chopped (for garnish)

Instructions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Firmly hold the spaghetti squash and cut off the tip and tail, then halve it lengthwise. Using a spoon, scoop out the innards and seeds. Place both halves on a baking sheet supported by a small foil ring to keep them stable. Sprinkle freshly cracked pepper over the cavities of each half.
2. Make the Cream Mixture: In a large bowl, combine minced garlic, heavy cream, 1/2 cup of water, the crumbled chicken bouillon cube, finely chopped chives (or parsley or green onions), and fresh thyme. Mix thoroughly to blend all flavors.
3. Assemble the Squash Halves: Sprinkle a layer of grated four-cheese blend inside the cavities of each squash half. Evenly divide the cream mixture onto the cheese layer in each half, then top with an additional layer of the remaining cheese blend.
4. Bake: Place the prepared baking sheet with squash halves into the preheated oven. Roast for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender and can be easily pierced with a fork.
5. Serve: Remove the squash halves from the oven and garnish with additional fresh parsley, chives, or green onions if desired. Serve immediately to enjoy the creamy, cheesy goodness.
6. Optional Quick Method: To reduce baking time, place raw spaghetti squash halves face down in a shallow dish with a little water and microwave for 8 minutes (adjust time based on squash size). The flesh will be almost cooked through. Then proceed with assembling and bake for only 20-25 minutes in the oven.

Notes

• You can reduce baking time by microwaving the squash halves before baking.
• The chicken bouillon cube adds a deeper flavor without the need for extra salt.
• Using freshly cracked pepper enhances the pepper’s flavor significantly.
• Feel free to substitute fresh herbs based on preference for parsley, chives, or green onions.
• This dish works well as a vegetarian main without meat additions.

Keywords: Spaghetti Squash, Four Cheese, Garlic, Baked, Vegetarian, Italian Cheese Blend, Healthy Comfort Food