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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
I love all of halfbakedharvest recipes, own all the cookbooks and am a longtime supporter. However this recipe was awful 🙁 there was no actual sauce, just clumpy melted cheese, the whole squash and cheese mixture was SO watery and liquidy at the end of cooking, and it had no flavor. I heavily salted both the squash and the cheese mix. So disappointed, almost feels like this was not tested :/ I am leaving this review simply to let other know to try a different recipe. Her lasagna spaghetti squash boats are EXCELLENT! oh well, on to the next one!
HI Liz, I am so sorry to hear this recipe did not turn out well! Is there anything you did differently you did while preparing it? I will review this recipe again. Thanks for the feedback. xTieghan
I made this recipe for me and my boyfriend last night. Unfortunately, I was not impressed. If I hadn’t used smoked fontina, the dish would have been pretty bland. And it also turned out very soupy like others have commented. Additionally, I cooked the squash longer than stated and it was still not fully cooked. Sadly, this dish will not be made again in my home.
Hi Kara,
So sorry you didn’t enjoy the recipe, thanks for giving it a try! xTieghan
Hey Liz, every squash is a little different, but all that salt you added may have made the squash release all its liquid, making it too runny!
I made this last night and it was delicious. The only thing I would like to point out is that is step 2, it should say 1 Tbs of sage.
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! And thank you for pointing that out, I will fix that ASAP 🙂 xTieghan
I picked a few spaghetti squashes from my garden last week and didn’t really know what to do with them. This recipe was awesome– a very filling dinner that incorporated some veggies in an otherwise carb and cheese heavy dish. I didn’t have access to Fontina, so I just used a couple cups of a shredded provolone/mozz blend and it still turned out fantastic.
I think I just liked eating the cheese on top
We made this recipe a few days ago. The squash was cooked perfectly and we added some ground chicken to the recipe. Everyone loved it and it has earned a spot in our rotation for meals. Thank you for sharing this.
Hi there! Thanks so much for trying out this recipe! I am so glad to hear that it was enjoyed ? xTieghan
spaghetti squash was definitely NOT cooked, otherwise flavors would have been good!
Don’t make this. It cost me 35$CAN in cheeses alone and was extremely disappointed. You expect it to be full of flavour but it’s just beige and runny. The milk does not mix with anything because the squash is in nature hydrophobic and the cheese mixture just clumps together. The garlic butter sounds marvellous but does not come out at all in the dish.
Do you think it is possible to add a protein to this dish during the baking process? Or at all?
Hi there! Definitely! I would add some cooked chicken in just before you bake 🙂 xxTieghan
This recipe is amazing! The flavor is incredible! Even my skeptical husband loved it:).
Just made this for my family. For starters the house smelled great. I was wondering if my three daughters age 10, 8 and 4 would like it so I made a pizza as a back up. They not only loved the squash but I wrapped up half the pizza. In my book that is a winner!
Well I am an idiot! Not until I pulled my squash out of the oven did I realize I bought butternut instead of spaghetti squash! ??♀️ Nevertheless, it was delicious!! Just mixed it all together and it was so so good! ?
Oh don’t even worry, I’m sure it was still absolutely delicious! Thanks for making this recipe! XTieghan
Easy to make and Delicious to eat!
I absolutely loved this recipe! It feels like you’re making something fancy without it being complicated. Will absolutely make it again.
Made this yesterday and it was amazing! I usually do not like reheated spaghetti squash, but I had one half left over and reheated it in the oven at 350 … and it was maybe even better the next day! Thanks for your amazing recipes!
Hi there!Thanks so much, I’m so glad this recipe was enjoyed! xTieghan
Yummy love it thanks for sharing my Friend