Source: Mrs. Denker (CHET-SE Kitchen Memories cookbook)
Sent in by:​ Annika (Arizona)

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Ingredients

• 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

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 insides and sprinkle pepper in the squash. 
4. 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.
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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