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.
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:
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
Calories Per Serving: 432 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
- 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!
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Roasting the Squash: if your squash is on the larger side, pre-roast it for 20-30 minutes before adding the cheese mixture.