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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.

4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash |

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.

4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash |

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.

4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash |

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.

4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash |

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.

4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash |

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!

4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash |

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

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.



  • 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!


Roasting the Squash: if your squash is on the larger side, pre-roast it for 20-30 minutes before adding the cheese mixture.
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4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash |

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    1. Hi Katherine,
      Totally, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx

  1. Is there a way I can make this with noodles instead? Can I mix all the ingredients without the the spaghetti squash and then mix with cooked noodles?

  2. 5 stars
    This recipe is a gem! I was unsure of the cheeses on the squash, but it was my favorite new dish this year! Thank you so much for this delicious recipe.

  3. 5 stars
    Made it for thanksgiving and it was a big hit! I used the heavy cream instead of the milk and the consistency was perfect. I used the Gouda instead of mozzarella and substituted Gruyère for fontina since I couldn’t find it at the store. I would have liked more sauce but I think the squash I bought were on the bigger side. I made it ahead of time and then rewarmed it in the oven and added the garlic sage butter at the end with some extra Parmesan. Thank you for this great recipe!

    1. Hey Dayaris,
      Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)

    2. 5 stars
      I make this recipe regularly and my family loves it! I frequently have leftovers though, how long is it good in the fridge?

      1. Hey Rachel,
        Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! It’s good in the fridge for 3-4 days:) xx

    1. Hi Tina,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx

    1. Hey Pamela,
      Sure, I would just sauté it down first:) I hope you love this recipe, please let me know if you give it a try! xx

  4. 2 stars
    Taste was good but it ended up being so watery. I think next time so would cook the squash separate than the cheeses so that I can then combine them and avoid so much liquid

    1. Hi Maria,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was watery for you. Please let me know if there is anything that I can help with! xx

  5. Hi Tieghan! If I want to bake this a day ahead and then reheat it in my instant pot. How would that work? Would I bake it, not mix everything together and then not add the roasted garlic butter until just before serving? Also what settings and time would you use? I assume pressure cook and possibly 10 minutes? Hoping to do this as an added side for our Thanksgiving gathering of 30 people. Thank you for any recommendations!

  6. 4 stars
    This was delicious. But I scraped it all into a bowl then mixes everything together. Next time I might par cook the squash & scrape it a bit then continue with the recipe so everything is incorporated

    1. Hey Debbie,
      I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx

  7. 1 star
    Sadly, this was a huge miss for me. I used Trader Joe’s Quattro Formaggio Italian mix cheese, and half cream/half whole milk. My squash cooked in the time stated and looked gorgeous coming out of the oven. But once it was mixed, it was a clumpy, bland and watery mess.

    I drained the liquid, heated up some marinara to reduce the liquid. Mixed it all together and then baked in a casserole dish to try and salvage it. All in took me almost 2 hours.

    1. Hi Sarah,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xT

    2. 3 stars
      Mine also turned out clumpy (cheese) and watery! I did enjoy the flavor though, so I will have to try cooking them separately next time.