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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
Sounds delicious but you never mention the spinach in the making of it but it is in the recipe. Did I miss something?
Hi Cindy,
The spinach is used in step 2. I hope you love this recipe, please let me know if you give it a try! xTieghan
Absolutely delicious! LOVED the roasted garlic-sage butter. Excited for lunch leftovers tomorrow!!
Hey Bethany,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan
I made this last night using heavy cream and it was dreamy! I use your recipes all the time!
Hey Tara,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
I’m always looking for recipes that I can halve and this worked perfectly, I’d probably add some spicy Italian sausage next time.
Hi Gail,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
So so good! I made the mistake of using mozzarella pearls though, so the cheese kinda balled up on me…oops! I think next time I might sneak in some cream cheese too, and my husband suggested some ground sausage. Either way, amazing flavor in this one! Thanks for so many great recipes
Hey Erin,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
My wife made this and it was very good. Only question I had was whether it was supposed to be that runny? It didn’t seem to thicken up any. We put ours on a plate and there was just alot of milk
Hey Martin,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! It should not be runny, was there anything you adjusted? xTieghan
Do u do vegan
Hey there,
I sure do, I have a full vegan section on the blog:
https://fett-weg.today/recipes/?_recipe_diet_specific=vegan-recipes
Please let me know if you have any other questions! xTieghan
Looking forward to trying this recipe out as we have an abundance of spaghetti squash on our farm. Going to try to make it DF or at least lactose-free, and do some substitutions. No doubt it’ll still taste delicious.
I hope you love the recipe Alicia, let me know if you give it a try! xTieghan
Looks great! Have you tried freezing it after baking? I’d love to make a few batches.
Hey Julie,
I would probably recommend freezing before baking. I hope you love this recipe, please let me know if you give it a try! xTieghan
Have you tried baking this in an air fryer? If so what temp and how long would you put them in there?
Hey Cara,
So sorry, I’ve never tested this recipe in the air fryer, so I am not sure how it would turn out. Please let me know if you give it a try! xTieghan
The ROI on this recipe is awesome. Very little prep – and it tastes like a very involved recipe!
Very delicious and easy to make!
Hey Bethany,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
Hi I’ve just started following you and love what I see, thank you. I would love to make this tomorrow night but can’t find spaghetti squash in the uk. Can I use butternut instead? Thanks for your time, Claire
Hey Claire,
So sorry, unfortunately butternut squash will not give you the same “spaghetti” texture that you are looking for in this recipe. If you are able to find acorn squash I think that might work better for you. Also here are some other recipes you might enjoy:
https://fett-weg.today/butternut-squash-and-cheese-stuffed-pasta-shells/%3C/a%3E%3Cbr /> https://fett-weg.today/roasted-butternut-squash-and-spinach-lasagna/%3C/a%3E%3Cbr /> https://fett-weg.today/chipotle-chicken-stuffed-brown-sugar-roasted-acorn-squash/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
I’ve never seen it in shops in the UK either but we grew it on the allotment this year (Yorkshire). Might be able to find at a farm shop/ market?
What if I dont have fresh sage? Can dried be subbed and if so what would the measurement be? 2 tablespoons seems like too much sage… the recipe looks delicious.
Hey Laura,
If you are going to used dried sage, I would only use 2 teaspoons. I hope you love this recipe, please let me know if you give it a try! xTieghan
Turned out like the other comments- cake-like and dry. I wonder if it could be a regional issue
OMG I AM SO SORRY!!!! This was a completely different site please disregard! I am mortified
No worries Beth!
Great recipe, relatively easy and fast to make! The cavity in my spaghetti squash (I only made one) was shallow, so there wasn’t a ton of space for the filling. Something to keep in mind depending on the size of your squash. Also, be sure to put some oil on the foil when you’re baking it so that the cheese doesn’t stick.
Hey Jen,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
This looks delish! Has anyone tried it with portabella mushrooms or sausage? Wondering how to do so…maybe saute the mushrooms / cook the sausage first then add to the cheese mixture (but let the squash cook a bit prior).
I tried this recipe and finely minced portobello mushrooms, AMAZING. with a tomato salad on the side.
Hey Christu,
Sure that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi- this sounds amazing. Curious about serving size. There are 4 squash boats but it says serves 6… just want to confirm the estimated nutritional values!
Hey Julie,
I would say this has 6 servings because depending on the size of your squash, a whole half might be a lot for one person. The nutritional value is based on 1 half of the squash. I hope you love the recipe, please let me know if you give it a try! xTieghan
Can I use fresh spinach. It looks delicious! Can’t wait to try.
I hope you love the recipe Nicole! xTieghan