4 Cheese Roasted Spaghetti Squash

There’s not much better than creamy roasted garlic and cheese. Unless of course you can turn it into a meal, am I right?! Tweaked this one a bit from Half Baked Harvest…

INGREDIENTS

1 1/4 cups heavy whipping cream
10 oz frozen chopped spinach, thawed and squeezed dry
2 Tbsp chopped fresh sage
1 Tbsp fresh thyme leaves
1 cup shredded fontina cheese
1 cup shredded mozzarella or creamy gouda
1 cup shredded provolone cheese
2 medium spaghetti squash, halved and seeded
1/4 cup grated parmesan
Salt & pepper to taste
1/2 tsp crushed red pepper
1-2 Tbsp garlic powder

DIRECTIONS

• Preheat the oven to 425° F.

• In a medium bowl, mix together the milk, garlic powder, spinach, sage, thyme, fontina, and mozzarella. Season with red pepper flakes, salt, and pepper.

• Place the squash in a baking dish and season the cut sides with salt and pepper. Sprinkle 1/2 of the provolone cheese into the bottom of each squash, then evenly divide the milk/cheese mix among the squash cavities. Top with the remaining provolone and parmesan. Cover the squash with foil.

• Bake the squash and garlic for 30 minutes. Remove the foil from both and continue baking the squash and garlic another 15-20 minutes or until the squash is tender and the cheese is golden brown on top.

• Use a fork to scrape the squash into strands, mixing the cheese with the squash.