Source: Mrs. Denker (CHET-SE Kitchen Memories cookbook)

Ingredients

• 1 spaghetti squash
• ground pepper
• olive oil
• 1 garlic clove
• 1/2 cup water
• 1 tbsp Better than Buillon (or a Bullion cube)
• 1 cup cream
• 1 cup cheese (cheddar and parmesan/romano)*
• green onions chopped

Directions

1. Preheat the oven to 400
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place both halves cut-side up on a foiled pan (with sides). 
3. Brush olive oil on the run and sprinkle pepper in the squash. 
4. In a large bowl, combine cream, garlic, water, Better than Boillon, and the onion. Mix well. Put a 1/4 of the cheese in each squash and pour equal ammounts of the cream mixture into the squashes. Top the squash with the remainin cheese.
5. Cook the squash in the oven for 40-50 minutes, or until squash is tender. 
6. Enjoy!!!

*We love cheese, so we used a cup of both cheeses equaling out to 2 cups.

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