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Taking classic pasta, and swapping in seasonal squash, with this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash. Roasted spaghetti squash stuffed with a creamy 4 cheese béchamel sauce, with fresh sage and sweet buttery roasted garlic. Everything is baked together until the cheese is melted and perfect. This is an easy, delicious, and healthier way to enjoy pasta night.
I tell this story every single time I share a spaghetti squash recipe, but spaghetti squash was one of the very first foods I learned to cook for myself. Growing up, my mom would occasionally roast up spaghetti squash in the fall. We’d eat it pretty simply, with just butter and salt.
Honestly? It was so good, I really loved it. When I got to be a teenager, I started cooking it for myself on weeknights. I went through a phase where I swear, I only ate spaghetti squash for like a month plus…and then I took a long break.
These days I have a much healthier, balanced relationship with this veggie. But it’s still a favorite autumn squash of mine!
When I realized spaghetti squash was back in season, I began thinking up recipes immediately. I have a million and one of them, but stuffing with an alfredo sauce just sounded way too good.
Buttery roasted squash with 4-kinds of cheese and sweet roasted garlic butter…just perfect for welcoming in cooler autumn days.
The details are simple – start with all that cheese
I love to use a 4 cheese blend of fontina, mozzarella, provolone, and parmesan. It’s a really nice mix of creamy cheeses, but the provolone adds all the flavor. Of course, you can also use your favorite blend of cheese. Or even pick up a pre-shredded mix from the store to keep things really easy.
For the herbs, I knew I really wanted to include sage for added warmth. I threw the sage in along with fresh thyme. Then I tossed the cheese with a bit of milk to create a creamy “cheese béchamel” sauce to stuff the squash with.
The spaghetti squash
Next, prep the spaghetti squash. I like to microwave the squash for a few minutes to make them easier to cut in half. I know all too well that cutting through spaghetti squash can be super dangerous. Microwaving the squash makes it so much easier to cut if you’re having trouble.
When you have the squash all prepped, season it up with salt and pepper and stuff with the cheese mix. Then finish each squash off with parmesan and bake.
While the squash bakes, roast the garlic
If you’ve never roasted garlic before, I’m here to tell you that it’s truly amazing. Slow roasted garlic loses its intense garlic flavor and instead takes on a soft sweetness. It’s delicious and so simple to do…like so simple. Just drizzle an entire head of garlic with a little olive oil, wrap in foil, and roast in the oven until the garlic turns a pretty, golden color.
And that’s it. Then mash the garlic into a paste with some butter and fresh sage. As soon as the cheesy squash comes out of the oven, spread on the butter, allowing it to melt over the cheese.
It’s delicious.
When you pull everything out of the oven, don’t be worried that the sauce looks soupy. Once you scrape the squash into strands of spaghetti and mix it together with the sauce it’s so delicious.
This is a great recipe for busy weeknights when you just need to come home and throw something into the oven. Or for when you just want comfort food, but you’re looking for something semi healthier too. Perfect for autumn!
Looking for other autumn squash recipes? Here are a few ideas:
Butternut Squash Pasta Carbonara with Rosemary Bacon
Creamed Spaghetti Squash with Browned Butter Walnuts
Roasted Garlic Spaghetti Squash Lasagna Boats
Lastly, if you make this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
Servings: 6
Calories Per Serving: 499 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/4 cups whole milk or heavy cream
- 6 ounces frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 1 cup shredded fontina cheese
- 1/2 cup shredded mozzarella or creamy gouda
- 1 cup shredded provolone cheese
- 2 medium spaghetti squash, halved and seeds removed
- 1/4 cup grated parmesan
- kosher salt and black pepper
- 1 head garlic
- olive oil
- 2 tablespoons salted butter, at room temperature
Instructions
- 1. Preheat the oven to 425° F. 2. In a medium bowl, mix together the milk, spinach, sage, thyme, fontina, and mozzarella. Season with red pepper flakes, salt, and pepper.3. 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. 4. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil and wrap it up. 5. 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.6. Let the garlic cool, then squeeze the cloves out into a bowl. Add the butter and 1 tablespoon sage. Mash the cloves into the butter with a fork. Spread the butter over the squash, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Enjoy!
Notes
Roasting the Squash: if your squash is on the larger side, pre-roast it for 20-30 minutes before adding the cheese mixture.
This post was originally published on September 20, 2021
Have been making HBH recipes for past 8 years, made over 50 recipes at least, and this is in the top ten. Easy, tastes great, family loves it.
Wow! Thank you so much, Ashley:) I appreciate you being here for so long and making so many recipes!
Merry Christmas!🎄🎁
The whole family loved this!
Hey Michelle,
Happy Sunday! Thanks so much for taking the time to comment, I am so glad to hear this recipe turned out nicely for you!
One of our all time faves. My husband reminded me to add it to the regular rotation. I add cooked Italian sausage and red onions. Definitely pre-bake your spaghetti squash for 25 min. Salt the inside, cut a few slits on the bottom so the water can run out, and bake at 425 open side up. It par-cooks the flesh and gives it a bit of color before adding the cheese, veggies, etc.
Hey Katie,
Happy Sunday! Thanks a bunch for making this recipe so often, I love to hear it always turns out well for you!
The spaghetti squash (itself) turned out fine. The taste of the cheese turned out fine. It did not however resemble any kind of sauce. The cheese was a solid melted chunk and inedible as a cohesive meal. Followed to a T.
Hey Jessica, Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed! xx
I’ve made this twice now, so good! This time I didn’t have quite enough shredded cheese so I used about 1/3 cup of cottage cheese, I would highly recommend trying it!! I also added chopped mushrooms, green onions and extra fresh garlic. Served with grilled chicken on top, my picky husband loved it too!
Hey Cara,
Happy Friday!! Thank you so much for trying this recipe and your comment, love to hear it was a winner!!
I think the flavor is great! Spot on with the seasonings. The only thing I didn’t care for was that it was watery. Since the roasting spaghetti squash was covered in the cheese and sauce, the water from the squash couldn’t evaporate as it baked. I think with some tweaks this recipe could be really perfect!!
Hey Brittany,
Thanks so much!! So glad you enjoyed this dish and will make it again:) I hope you are able to get rid of the water issue. xx
I’m making this a second time because we loved it !!! My husband commented right away that it was really good.
Healthy too.
Thank you.
Thanks so much, Berlyn! Love to hear this recipe was enjoyed, I appreciate you making it! xT
This is the first recipe that I have made from her websites and the 3 hardbooks, that was TERRIBLE. A very expense meal that we couldn’t eat. Wish I went with my first thought to prebake the squash, but since they were medium sizes thought okay I follow her directions. Baked for 1 1/3 still the squash wasn”t cooked, even thou it was cover the cheese was almost burnt. How can 2 medium spaghette squash cut in half serve 6???
Hi Wendy,
Thanks for trying this recipe and sharing your feedback! So very sorry to hear this was so awful. It really sounds like your squash needed to be pre-baked for 20-30 minutes prior to filling. Again, my apologies! xx
Made this tonight, almost as written. I had a little bit of cottage cheese with pesto left over from a previous recipe so I replaced a little of the fontina with that. And I added some andouille sausage on the side. It was very good and the roasted garlic topping was a great addition. My spouse mentioned this was his favorite way I’ve made spaghetti squash (out of the 20 other ways I’ve tried haha). Thanks T!
Hey Courtney,
Thanks so much! I appreciate you trying this dish and sharing your notes! I’m glad it was enjoyed:)
The squash turned out well but ruined 2 ceramic 9 x 12 baking dishes. Split the bottom of both pans. One older but one quite new. Better use a metal pan.☹️
Hi Joan,
Thanks for trying this recipe. So sorry to hear about your pans! How did that happen? A baking sheet might have been a better option here. Again, so sorry! x
I do not think the dishes did well without a liquid in the bottom to even out the temperature. One was completely split in half and the other had a circular split in the center. Luckily it didn’t ruin the meal!
Norma, if you look in the ingredient list it says the squash are cut in half with the seeds removed. Easy to miss. Always remove the stringy mass with the seeds when working with squash. This recipe looks great
Thanks Debbie!
I’m a little confused about all the seeds I see in my spaghetti squash. You didn’t mention that and I don’t know what to do here. Do I scoop all that out? Or is that the part of the squash that I need? I don’t think it would be very pleasant to eat the seeds but they are embedded in the strings and look difficult to remove. What do do? Any help would be appreciated.
Hey Norma,
You will want to scoop all of the seeds out of the squash. I hope you love this recipe, please let me know if I can help in any other way! xT
I grew about 150 spaghetti squash last season, so I’m always looking for new ways to dress it up. This was phenomenal! Some are more watery than others, so if you are worried about that, I baked mine empty for 35 minutes, scooped out the strands into a 13×9 pan, topped the whole dish exactly as the recipe says, and baked it for 30 minutes again. It was so good my husband said it must be bad for him, lol. So flavorful and satisfying. Thank you.
Wow, that’s amazing, Rochelle! Thanks so much for making this recipe and sharing what works well for you:) Have a great day!