Cheesy Garlic Spaghetti Squash with Chicken Sausage

Cheesy Garlic

  • 1 large spaghetti squash
  • 5 garlic cloves, minced
  • 1/2 cup water
  • 1/2 cup chicken cup chicken stock
  • 1 cup heavy cream
  • 1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
  • Fresh thyme
  • Fresh ground pepper
  • Parsley or chives or green onions, finely chopped
  • 3 chicken sausage, cut into bite sized pieces


1. Preheat your oven to 400°F(200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds.

2. Put raw spaghetti squash halves face down in a shallow dish with a bit of water. Then microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Proceed with the remaining steps and bake for only 20-25 minutes in the oven.

3. In a large bowl, combine minced garlic, heavy cream, chicken stock, chives, and fresh thyme and chicken sausage. Mix well.

4. Once spaghetti squash is done (use a fork to check) scoop out the inside of one of the halves and place in a baking dish (spray with cooking spray first). Then sprinkle with 1/2 cup cheese mix, then pour 1/2 of the garlic and heavy cream liquid on top of that. Repeat with the other squash half (1/2 cup cheese then liquid).

5. Cover with tin foil and bake at 400 for 20-25 minutes, then remove tin foil for an additional 5 minutes. Once the top is bubbly and crispy, you know it’s done!

Serve with additional cheese and chives on top.

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