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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.
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 is a decadent treat! When I told my kids I was making squash they were less than thrilled. I used kale instead of spinach because I had a round from the garden to use up. I also added diced prosciutto to the cheese/milk mixture.
It is rich and we could not fully eat our half. I used smaller squash and it still took longer than the minutes on the recipe. It is worth the wait and in the future, I would pre-roast even if the squash is on the smaller side. Excellent, cozy fall meal!
This is a decadent treat! When I told my kids I was making squash they were less than thrilled. I used kale instead of spinach because I had a round from the garden to use up. I also added diced prosciutto to the cheese/milk mixture.
It is rich and we could not fully eat our half. I used smaller squash and it still took longer than the minutes on the recipe. It is worth the wait and in the future, I would pre-roast even if the squash is on the smaller side. Excellent, cozy fall meal!
Hi! I really appreciate you taking the time to give this recipe a try! I hope you loved it 🙂 xTieghan
SERIOUSLY Delicious! ?
Hey Valerie! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
This was amazing!
Hi Denise! Thanks so much for trying out this recipe, I’m so glad to hear it was enjoyed 🙂 xTieghan
I’ve never done anything with spaghetti squash. How do I know if it’s on the larger size and needs to pre-cool?
That should read pre-cook
I precooked just in case mine was on the larger side. I am pretty sure mine were medium, because I have cooked with them before, and they turned out fine. If the squash doesn’t shred into threads easily, it isn’t fully cooked.
Hi there! Most spaghetti squashes don’t need the pre-cool so it should be just fine 🙂 xTieghan
Delicious Fall dinner! I made this last night with just a few modifications. For two people, one good size squash was enough. I reduced the quantity of cheese to make it a little heart healthier, added finely diced shallot & eliminated the mozzarella altogether. For an added crunch, I added some breadcrumbs to the roasted garlic & butter mixture and put it back in the oven to brown. Will definitely make this again!
Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
I had never eaten spaghetti squash before much less cooked it, but I wanted to give this a go. I pre-roasted my squash 20 minutes while I prepared the filling and that worked out perfectly! I also used the Trader Joe’s shredded 4 Italian cheese blend for ease. It was tasty!
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan
These were so awesome. I’ve been passing the recipe link around to my family ever since I made them and everyone loves! Very filling and I love this as a meatless option.
Made this tonight and it was delicious! Used a different cheese blend but still turned out.
We did pre cook the squash for 20 min first before adding the filling.
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! xTieghan
I love your recipes but this was a bit of a miss for me as written. I think the squash needs to be pre-roasted in any case by at least 30 minutes. I also think the thyme flavor is too strong and the cost of the cheese was too high relative to how much you lose some of the individual flavors. The filling was also a bit runny and didn’t mix very well into the noodles but I suspect that’s because the squash wasn’t cooked enough even after an hour in the oven total.
Forgot to add–when you preroast the squash, you need to add some olive oil (along w/ s&p) or it will totally try out.
Made some adjustments such as not using as much cream (about half) and added more spinach. I agree with the comment about the high cost of the recommended cheeses (about $30) and instead I chose a pre-shredded Italian blend that cost $4. Came out just fine. Also, the squash “noodles” were too crisp. If I made this again, I’d roast the squash in a water bath first and then add the filling to cook for the second half. Oh, and don’t forget that the ingredient list should be “2 tablespoons chopped fresh sage (divided)” and Step 2 should only be 1 tablespoon sage.
I am a huge fan of Half- Baked Harvest and this recipe is another reason for why! Absolutely delicious and flavorful- perfect consistency and so fun to eat! The key is definitely to pre-roast the squash first since mine was bigger! I broiled mine for 3-5 min at the end a tad just to get a crispier top. I love HBH recipes and have 2 of her cookbooks which are fabulous! Can’t wait to make more tasty fall dishes.
Oh my! Made this evening and it was so DELICIOUS! My husband and I both loved it!
Hi there! Thanks so much for trying out this recipe! So glad to hear it was enjoyed ? xTieghan
This is the first HBH recipe I’ve tried that did turnout well. I followed the recipe but the mixture was so watery when it was cooked. It’s hard to explain but the cheese was just one big clump sitting in liquid.
Hi Kate! I am so sorry to hear that this recipe didn’t turn out. Is there anything you did differently? Let me know how I can help, so sorry again! xTieghan
This was absolutely delicious! I followed your recipe almost exactly…I had to use dried herbs, as I didn’t have fresh. However, the flavors were still amazing. Thanks so much!
I loved this one!! I definitely should’ve halved the recipe because it’s a lot for just one person, but I mixed my leftovers with a little bit of flour and fried them in oil over the stove like spaghetti squash latkes and they were SO GOOD. Crispy on the outside and gooey, cheesy perfection on the inside. The recipe that keeps on giving!!