HEALTHY 2019 | SPAGHETTI SQUASH | 27
DID YOU
know?
Mushrooms are a superfood packed with
more than 12 vitamins and minerals.
Try blending chopped mushrooms with ground meat to
reduce the fat up to 25% and add nutrition to some of your
favorite dishes; like burgers, meatballs, meatloaf, tacos,
lasagna, pasta sauce and more.
Find healthy recipe ideas and more at: highlinemushrooms.com
pairs perfectly with
Peroni Nastro Azzurro
BAKED FOUR CHEESE GARLIC
Spaghetti Squash
INGREDIENTS
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1 large spaghetti squash
Freshly ground black pepper
5 cloves garlic, minced
1 cup heavy cream
1/2 cup water
1 chicken bouillon cube, crumbled
1 tablespoon fresh chives, chopped
1 tablespoon fresh thyme, chopped
1 cup shredded Italian Cheese Blend
Parsley, chives, or green onions, finely
chopped
DIRECTIONS
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Preheat oven to 375°. Lightly oil a baking sheet or coat with nonstick spray.
Cut the squash in half lengthwise from stem to tail and scrape out the seeds.
Place both halves on a baking sheet, cut side up, stabilized by a small foil ring wrapped
around the bottom of each half.
Sprinkle fresh cracked pepper over each half.
In a large bowl, combine minced garlic, heavy cream, water, crumbled bouillon cube, chives,
and fresh thyme. Mix well.
Sprinkle half of the shredded cheese in the cavities of each squash halves. Divide the cream
mixture on top of the cheese in each half, then top each half with remaining cheese.
Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender
when poked with a fork. Remove from oven and serve immediately.