Ingredients
Ingredients scaled to: 1 serving
1 1/2 cup, cubes Squash (152 grams)
2 oz 4 Cheese Italian Blend (shredded) (56.7 grams)
1 1/4 cloves, minced Garlic (Minced) (3.8 grams)
1/4 cup, whipped Heavy whipping cream (30 grams)
1/4 cube Chicken broth bouillon (1 grams)
1/2 tablespoon Butter (7 grams)
1/2 tbsp Extra Virgin Olive oil (7.5 grams)
2 tbsp Water (29.6 grams)
1/4 tsp Thyme (0.20 grams)
1/4 tsp Parsley (0.31 grams)
Directions
Directions are based on the original recipe of 4 servings
1. Preheat oven to 400. To slice squash, slice the stem off first, followed by the butt. Then cut in half length wise. Scoop seeds out of squash and toss in trash. Rub butter over the inside of the squash and drizzle with olive oil. Poke skin of squash with a fork a couple times on each side.
2. Grab a medium to large size glass casserole dish. Place both halves of squash in pan, face side up. Set aside.
3. In a large bowl combine cream, minced garlic, bouillon, fresh thyme and mix together well. Pour cream mixture into center bowls of squash. Pour water in dish holding the squash. Top cheese mixture with cheese. Bake for 40-50 minutes or until squash is tender to touch of fork and squash easily shreds into spaghetti. Remove from oven.
4. Allow squash to cool for about 10-15 minutes before handling. Scoop spaghetti squash out of rind and shred. Mix it and the cheese mixture together until well coated. Sprinkle with parsley and salt and pepper to taste.
Makes about 3-4 servings depending on size of squash. 1 serving is 1 1/2 cup.
Per serving: 451 Calories • 14.8g Carbs (2.4g Fiber) • 38.8g Fat • 16.2g Protein