This recipe comes to you via P.O.W.W.O.W. supporter Heather, and her 7 year old son, Robert. This is definitely going into our ‘must try’ recipes, let us know what you think about it, or share one of your own if you have one!
4oz cream cheese soft
16 oz heavy cream
6 garlic cloves minced
(Whatever Italian white cheese you may have)
3 medium squash or 2 large
Cubed cooked chicken breast about 2 chicken breast (great to use leftover chicken, too)
Diced cook bacon (about 5-6 slices)
- Half the squash, clean out seeds. Place in shallow dish with little water, face down and in microwave for 8 minutes until fork tender.
- Preheat oven to 400. Mix cream cheese, garlic, cream. Add various cheese until mixture is thick and not runny.
- Add bacon to squash half, a few cubes of chicken and fill with cheese mixture and a little bit of fresh ground pepper. Mix to incorporate ingredients.
- Bake on foil cookie sheet for about 30 minutes or until brown and bubbly. When done, shred the squash horizontal (not long ways) to get the most “spaghetti.”