Replace Your Pre-Packaged Ramen with Our Homemade Spaghetti Squash

Story by Kasey Swoverland
Photo by Anne Langan

Let’s be real – it’s the third week back to reality, but how many people have yet to go grocery shopping for more than just snack foods? Further more, how many people have already made all of the recipes they know by heart and are getting bored? (Our hands are raised).

If you also answered “me” to either of those questions, look no further. We have just the recipe for you to earn back your “Top Chef” status in the kitchen – our homemade spaghetti squash.

This dish is creamy, hearty and oh-so-satisfying. It’s perfect for the upcoming fall weather, and it fulfills your daily veggie target. (So, even your mother will approve!)


  • 1 large spaghetti squash
  • 5 garlic cloves (or garlic powder to taste)
  • ½ cup chicken broth (or 1 chicken bouillon cube with ½ cup of water)
  • 1 cup heavy cream
  • 1 cup of cheese (We used parmesan, mozzarella, white cheddar and sharp cheddar)
  • Pepper to taste
  • Thyme to taste
  • Green onion, finely chopped


  1. Preheat oven to 400° F. Cut off the ends of the spaghetti squash, then cut it in half lengthwise. Scoop out all of that stringy, mushy stuff in the middle, as well as the seeds.
  2. Place the two halves on a baking sheet, face up (use tin foil to make ‘kick-stands’ if they are wobbly), sprinkle pepper over each half.
  3. In a large bowl, mix chicken broth, heavy cream and all seasonings. Mix well.
  4. Sprinkle cheese on both halves of your squash, then add liquid mixture, followed by more cheese (more cheese the better, right?).
  5. Roast in oven for 40 to 50 minutes, or until it is tender enough for a fork to pierce all the way through.
  6. Sprinkle with green onions (and more cheese if you’re into that kind of stuff).
  7. Indulge!