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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
Cannot wait to try this.
I have a question / suggestion. Can all the recipes you do for us to try later be kept as a video ?. For some reason I find it easier to make a recipe by watching then just reading it. I know some are afterwards in your recipes
but not all.
Thanks
Hey Terry,
Sorry, unfortunately we are not able to save videos for each recipe at this time. I hope you love the recipe! xTieghan
After microwaving & cutting the squash, do you remove the seeds?
Hey Amy,
Yes, you can just scoop them out with a spoon, there shouldn’t be very many:) Please let me know if you have any other questions! xTieghan
So tasty!!! What a great recipe! I’ve never stuffed my squash before baking and will never go back!
Hey Sarah,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
This recipe looks fantastic and I really want to try it this week, but I try to avoid cooking with foil whenever possible. Is there anything else I can use to cover the squash and garlic? Would parchment paper and kitchen twine work just as well? Thanks!
Hey Hayley,
Sure, parchment paper would work just fine in place of the foil. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi Tieghan,
We had it tonight and the flavors were delicious! The cheese burned under the parchment so I had to pull it off with a fork (It all came off easily in one piece), and shred some new provolone and parmesan on top. The cheese browned really nicely in 15 minutes but the sauce was really soupy. I don’t know if the issues I had were because I didn’t use foil, or if there’s something else I can do to remedy them. Despite the hiccups, the meal was delicious and we really enjoyed it. Thanks!
Thanks so much for making it Hayley!!
I made this tonight. My biggest issue was the 90 minutes it took my spaghetti squash to cook. How did yours cook in the time you state? Was a little bit bland but otherwise good. Nice vegetarian dinner and surprisingly filling. I think I will roast the squash for 30 mins first next time, then fill it and put it back in the oven.
Hey Sue,
Thanks for giving the recipe a try, sorry your squash took longer to cook. Maybe it was a large squash? In that case it would definitely need more time. xTieghan
Hi! We’re excited to try this recipe. What step does the Parmesan get added? We see it in the ingredients but not the instructions. Thanks!
You sprinkle on top before you bake!
It’s written in the narrative above, but looks like it’s missing in the instructions.
Hey Alex,
The parmesan is added in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t see where the Parmesan is added in the recipe. Is it sprinkled on top, or blended with the mixture?
Thanks!
Hey Brooke,
The parmesan is added in step 3. I hope you love the recipe, please let me know if you give it a try! xTieghan
This. Was. Amazing.
Hey Melissa,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
What is the easiest way to remove the seeds and inter gunk from the squash?
Scrape with a table spoon. I actually grab one side of the spoon itself, not just the handle. Start on the edges, working down each side, going around until all that’s left is the center. Then just scrape it out into your compost. There may be some “pumpkin” type straggler strands you can then scrape a little more if you prefer. Slater with some olive oil and salt and pepper, or whatever recipe you are using. Good to go.
Hi! I use an ice cream scoop!
I scrape it out w/my melon baller
Hey Trina,
You can just simply use a spoon to scrape out the seeds in the spaghetti squash and you are going to eat the innards. Please let me know if you have any other questions!
How do you microwave it? I’ve never made spaghetti squash before.
That step is mainly used to soften the outside skin to making cutting easier. These things are HARD. I use the biggest butchers knife I have, thrust it in HALLOWEEN style, push deep and wiggle and pull to cut it through. It sounds daunting, but you will get a technique. But my method is WITHOUT a microwave. Just got context of how these things are tough. If you are frail or uncertain with a knife and don’t own a microwave, you may want to pass. But before giving up completely, you can roast these whole if you have time. Just cool down completely, or nearly until you cut. You can always mix the spaghetti squash into your hot sauce and it will be perfect(or ladle the mixed mixture back into the scrapped”skins” for reheating in the oven or microwave.
I would implore you to not give up on trying spaghetti squash. It was a game changer for new or pasta adapted recipes for me. Delicious.
Or you could try an electric knife like used for turkey.
Great idea!!
Hey Patti,
You will poke a few holes in the squash and just pop the entire squash into the microwave for a few minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan
Ingredient list calls for 2 tablespoons sage. The recipe states to add sage to cheese mixture. And to also add 1 tablespoon of sage to butter, garlic mix. Are the 2 tablespoons sage divided? Or, is it 3 tablespoons total? Thank you for clarification.
Hey Jan,
You will just split the 2 tablespoons of sage:) I hope you love this recipe, please let me know if you give it a try! xTieghan
When you roast the garlic, do you remove the skin, or just mash it all together? I’m never sure if it’s okay to leave the skin on or if I should work around it. Thanks for any tips you have!
Simply squeeze the roasted bulb after it has cooled enough to handle. The garlic will ooze out, skin will be left behind.
Hey Erica,
For this recipe you are roasting the entire head of garlic, I explain how to roast it in step 4. Please let me know if you have any other questions! xTieghan
I have a spaghetti squash I’ve been needing to use! I think this might be the recipe to make me do it.
Perfect timing!! I hope you love the recipe Emily! xTieghan
We love the Roasted Garlic Spaghetti Squash Lasagne Boats, so this sounds equally delicious and can’t wait to try it. But I have a questions that pertains to both recipes: I cook for my daughter’s family very often and my grandson (2) is dairy and egg allergic. What plant cheeses can I use for these two recipes (obviously I can buy plant mozzarella and parmesan)? Thanks so much both for your help AND your recipes!!
Hey Eileen,
So glad you enjoy these squash recipes. Sorry, I really never use plant based cheeses, so I don’t have much to recommend. I would see what your daughter and her family typically like to use and work with those! Let me know if you give the recipe a try! xTieghan
I’ve never cooked spaghetti squash, it has always intimidated me. ? when you microwave it for easier handling – do you just throw the whole thing in there for a couple minutes or do you have to do anything to it first? Thank you! … Might have to get over my fear and try it with this recipe.
Hey Kristin,
You bet, I just pop it in there:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Kristin
You should just poke it with a fork in a couple of places BEFORE putting in microwave. Learned the hard and messy way, it can explode if no steam escape. Enjoy!