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Roasted Garlic Alla Vodka Stuffed Spaghetti Squash. Taking classic pasta and swapping in seasonal squash stuffed with our favorite creamy Alla vodka sauce that’s so delicious! The pesto adds a vibrant layer of flavor and richness to this silky, smooth, and creamy sauce. Top each spaghetti squash boat with cheese, 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.
Hands down, this is one of my favorite recipes right now. It’s so delicious and feels extra luxurious, but the spaghetti squash makes it lighter than most baked pasta dishes!
Every fall I love to cook with spaghetti squash. My mom would roast it a lot when I was younger and it’s always been one of my personal favorite foods!
I have a lot of fun getting creative every fall and sharing new ways to enjoy this buttery pasta-like squash.
I’ve mostly shared Alfredo-like recipes with meat, like these Spaghetti Squash Lasagna Boats, which are so delicious. But this year, I wanted to create a lighter vegetarian variation. So I stuffed the yummy squash with my favorite pesto vodka sauce!
It turned out absolutely delicious. I’ve been making it every other week.
The details
Start with the squash and garlic. Pre-roast them in the oven while you prepare the sauce. For the garlic, we’re going to roast the whole head. Just slice off the top portion of the head to expose the cloves. Then place the garlic in a piece of foil, drizzle with olive oil, and wrap it up. Place the garlic on the pan alongside the squash and bake. The garlic then caramelizes and becomes so yummy!!
Now the sauce. Cook the shallot along with the sage. Add the tomato paste and chili flakes, and then the vodka. The vodka really helps pull the flavors out of the tomato paste. Next, mix in some water, the pesto, and the cream. Then lots of Parmesan!!!
Super simple but this really is everyone’s favorite sauce!
Ok, now grab the spaghetti squash, stuff it with the sauce, and add the cheese on top! Finish cooking everything in the oven until the squash is bubbling up and the cheese is melted. Yummm.
The kitchen is going to smell amazing.
Lastly, 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.
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:
4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
Baked 4 Cheese Butternut Squash Rigatoni
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 Roasted Garlic Alla Vodka 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!
Roasted Garlic Alla Vodka Stuffed Spaghetti Squash
Servings: 6
Calories Per Serving: 602 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
- 2 medium spaghetti squash, halved and seeds removed
- 4 tablespoons extra virgin olive oil
- 1 tablespoon Italian seasoning
- kosher salt
- black pepper
- 1 head garlic
- 1 shallot, finely chopped
- 1 tablespoon chopped fresh sage
- 1-2 teaspoons crushed red pepper flakes
- 1/2 cup tomato paste
- 1/4 cup vodka
- 1/2 cup basil pesto
- 1 cup heavy cream or canned coconut milk
- 2 tablespoons salted butter
- 1/3 cup grated Parmesan cheese
- 1 cup shredded fontina cheese
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella, or creamy gouda
- 1/4 cup fresh basil, roughly chopped
Instructions
- 1. Preheat the oven to 425° F.2. Place the squash in a baking dish and rub with 1 tablespoon of olive oil. Sprinkle with Italian seasoning. Season with salt and pepper.3. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic in a piece of foil. Drizzle with olive oil and wrap it up and place on the pan with the squash. Bake 15 minutes. 4. Meanwhile, make the sauce. Heat 3 tablespoons olive oil in skillet over medium-low heat. Add the shallot and sage. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in 1/2 cup water, the pesto, and the cream. Season with salt and pepper. Add the parmesan and basil. 5. Remove the squash from the oven and sprinkle each with mozzarella cheese. Divide the sauce between the squash. Top with the fontina and provolone cheese. Bake 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 of 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!
This post was originally published on October 20, 2022
Super delicious! I am a professional chef at a sorority in Santa Barbara. I served this to my girls tonight huge hit.
The person who didn’t like it, obviously doesn’t know how to cook. If she thought it was too much cheese then leave some cheese out.
Thanks so much, Katie!! That’s so cool and I am so glad to hear that everyone loved this recipe! Have a great Friday! xT
The sauce was really good and I love spaghetti squash but my whole family felt a little sick after eating all that cheese. It’s quite a heavy meal! I’d double the sauce and decrease the added cheese by a lot!
Hi Anne,
Thanks so much for trying this dish and sharing your feedback! So sorry to hear there was too much cheese! xx
I would give this recipe zero stars if I could. Don’t even bother trying to make this dish. It’s extremely poorly written, the portions are way off from what they actually need to be, and for the amount of time that needs to go into it to properly prepare it all, it’s just not worth it. We made this recipe and had to cook the squashes for way longer than it called for- an extra thirty minutes just to still have the squashes not fully cooked through. The liquid required for the sauce needed to be cut in half at least because the end product just ends up being so watery. The overall flavor is just so bland that we couldn’t even finish what we were eating because it wasn’t appetizing. The ingredient portions and directions need to be reworked. I know I’ve seen several mentions of the garlic not having actual instructions, just for instance.
Wow, this recipe was amazing and great for a weekly meal! I premade my sauce a few days ago for easier prep, used Italian-blend shredded cheese, and cooked this tonight. My husband raved 3 times about how incredible this dish was, so this is definitely going in my make-again list! Thanks for another great recipe, Tieghan!!!
Hi Lorie,
Thanks a lot for trying this recipe and your comment, so glad to hear it turned out well! Happy Saturday! Xx
The picture looks like you are using thyme and not sage….Is that a small leaf sage as opposed to the regular sage typically sold in stores?
Hi Jill,
You can use thyme or sage, both are great with this recipe:) Please let me know if you have any other questions! xT
This one is SO GOOD. It’s become one of our favorite go-to recipes. I roast the spaghetti squash for about 20 minutes and then scrape it out into a casserole dish. I make the sauce just like the recipe says but I like to add Italian sausage. Don’t skip the garlic sage butter – it’s amazing!! I mix everything right in the casserole dish, top with mozzarella cheese and bake for about 15 minutes. It makes so much that we usually eat it for leftovers for the next 2-3 days. It doesn’t get old. Love having it with a salad on the side! I have grown to love it more than any of my baked pasta recipes. You don’t even miss pasta because these flavors are so good.
Hey Kelly,
Wonderful! So glad to hear this recipe always turns out for you, thanks for making it so often! Happy Friday! xT
I’ve made this recipe 3-4 times and its always a hit. Even got my picky family members enjoying it! The creamy sauce mixed into the pulled apart spaghetti noodles is delicious.
Hi! So glad you enjoyed this recipe, thanks so much for trying it out! 🙂 xT
LOVED this recipe! So good and very easy. My only comment, before adding the filling to the squash, make sure the squash is soft. I didn’t check the squash and after 40min of cooking (20 pre filling, 20 post filling), the squash was still hard and I had to put them back in the oven for 25 min.
This is incredible! I’m making again tonight for 3rd time.
Hey Denisa,
Happy Friday!🍂 I love to hear that this recipe was a hit, thanks a lot for trying it and your comment! xx
This was sooooo good!! I did make some substitutions just based on what I had in my house. I used passata instead of tomato paste and water. I also had lots of mozzarella so I used only that and parmesan for the cheeses. My kids initially complained because they weren’t keen on eating squash and then they complained because they ate too much. No leftovers with this one!!
Thanks so so much for trying out this recipe! Have a lovely day! xT
I am really confused on how to apply the sage garlic butter when the squash are toasted over with cheese lol please help 🙂
This was fantastic
Hi Amy,
Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx