Cheesy Garlic Spaghetti Squash

 

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When I make spaghetti squash I usually put peanut sauce on it. This time I decided to try something different. I found a recipe for Cheesy Garlic Spaghetti Squash. Cut one medium to large sized spaghetti squash in half lengthwise and remove and discard seeds. Rub with olive soil on cut surface and roast in the oven face-side down at 400 F for 45 minutes. While squash is cooking in a separate bowl prepare and combine following ingredients.

8 oz pepper jack cheese grated
1/4 cup half and half
3 garlic cloves minced fine
1 tsp thyme
1 tsp salt
1/2 tsp fresh ground pepper

Let squash cool for 15 minutes and use a fork to remove flesh from the skin. Put squash on a sheet pan to cool further. When squash is cool combine it with the first six ingredients. Put squash back into the skins or into a medium sized baking dish coated with olive oil, then sprinkle with the chives and panko crumbs. Top with grated parmesan and/or paprika if you wish. Bake for 20 minutes at 400 F. 

1/4 cup gluten free panko bread crumbs
1 tb dried or fresh garlic chives
grated parmesan if desire
for color you could sprinkle some paprika

This spaghetti squash dish can be prepared in advance, refrigerated and removed from fridge an hour before baking to bring to room temperature. Bake at 400 F for 20 minutes just before serving. We both liked the squash and Gary asked for seconds. More than adequately serves 4 as a main dish or 6 as a side dish.

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