Source: Mrs. Denker (CHET-SE Kitchen Memories cookbook)
Sent in by: Annika (Arizona) |
Ingredients
Directions
*We love cheese, so we used a cup of both cheeses equaling out to 2 cups.
- 1 spaghetti squash
- ground pepper
- olive oil
- 1 garlic clove
- 1 tbsp Better than Bullion (or a Bullion cube)
- 1 cup cream
- 1 cup cheese (cheddar and parmesan)*
- green onions chopped
Directions
- Preheat the oven to 400
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place both halves cut-side up on a foiled pan (with sides).
- Brush olive oil on the insides and sprinkle pepper in the squash.
- In a large bowl, combine cream, garlic, water, Better than Bullion, and the onions. Mix well. Put a 1/4 of the cheese in each squash and pour equal amounts of the cream mixture into the squashes. Top the squash with the remaining cheese.
- Cook the squash in the oven for 40-50 minutes, or until squash is tender.
- Enjoy!!!
*We love cheese, so we used a cup of both cheeses equaling out to 2 cups.
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