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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.
Good Morning. Your recipe says serves 6 but only 2 squash? Can you explain? I am inspired to try but cannot use spinach or any other green veggies ( hubby’s diet restrictions) , so will figure out a sub. thanks.
Hi Leslie,
The squash are pretty large, so typically each person may only eat 1/4 to 1/2 of the squash. Please let me know if you give the recipe a try. I hope you love it! xTieghan
I’ve made this 3x now because my husband keeps requesting it! All those cheeses are sooo good together and that roasted garlic tastes amazing with it. Such an easy weeknight dinner
Hi Kelly,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
Love this recipe. I never follow exactly as stated but I did for this one and it did not disappoint. Love your recipes. I’m so excited for your next cook book!
Hey Haley,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
This recipe does not work as written. It results in clumped cheese floating in a pool of garlicky milk. I would recommend skipping the milk entirely, roast the squash by itself in the oven until done, scrape the insides, mix them right in the squash shells with shredded cheese, spinach, roasted garlic, and a little room temp cream cheese, then top with parm and put it back in the oven until melted. Or make an actual bechamel sauce separately, mix that with the squash shreds and bake that in the cooked shells topped with parm.
Hi there,
So sorry this recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
The recipe and description both state to use sage. However, the photos show basil, not sage. A small detail that might cause confusion for some people. Clarification would be helpful.
Hi Ruby,
I photographed with a bunch of different herbs, please follow the recipe as written. xTieghan
This recipe is just FANTASTIC! Easy instructions and looked just like yours!! Being a Pampered Chef consultant introduced to you and your cooking – I am so impressed by the simple recipes that are photographed so well that it pushes me to try dishes I normally would not. THANK YOU!!
For this recipe, it was dinner for 4 – guests from out of state. We shopped and prepped and cooked together. So much fun. And the guys just loved the results and were amazed how well it cooked on my Sandstone Pan to look exactly like yours. Thank you
Hey Tracy,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Hi Tieghan!
I would absolutely love to make this for dinner. I’m thinking of adding in chicken…would you recommend that i cook the chicken and toss it in to the cheese mix and bake in the oven, or should i cook the chicken separately and add it in when the squash is done?
Hi there! I would recommend cooking the chicken separately and adding it in when the squash is done! 🙂 xTieghan
Great meal. Gave the family the last step of mixing everything which made it fun too.
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
Followed the recipe and squash was still not cooked. Gave it 20 extra minutes in the oven- still not really cooked enough to serve. Flavor was good but I had to toss it & I hate wasting food.
Hey Emily, I’m so sorry the squash didn’t turn out for you! Is there anything you did differently? Let me know how I can help! xTieghan
Wish I’d read the comments first!!! My spaghetti squash are 45 minutes in and still HARD. I also hate to waste food. Spaghetti squash is expensive. I’m using two of the few we grew this year 🙁
Hopefully they will cook before the rest is over cooked.
This was absolutely delicious. The recipe has an error. I used all my fresh sage and thyme in the cheese and spinach mixture so I didn’t have any extra sage for the roasted garlic butter. And fir sprinkling fresh thymes on top at the end. But that’s really trivial. The taste and ease of this recipe was awesome. I did pre-cook my spaghetti squash in the pressure cooker for 7 minutes QR. but thank you for sharing this recipe.
Hi Sandra, I’m so sorry about that! Thanks for letting me know 🙂 xTieghan
Loved this recipe! And the tip for microwaving the squash to make it easier to cut. I improvised with ingredients on hand, subbing fresh tomatoes for the spinach, and used cheese I had, but it worked! Would love to add a pic but don’t see how.
Hey Claire! Yum, sounds like it turned out great! Thanks so much for trying out this recipe 🙂 xTieghan
This will be the 3rd time I will have prepared this recipe in the.past 6 weeks.
It’s a big hit.
This time, other than parmesan, I don’t have the recommended cheeses, so, it will be pepper jack and Swiss with red pepper flakes added. I will also add crispy bacon bits.
Looking forward to this meal. Thank you for sharring.
This will be the 3rd time I will have prepared this recipe in the.past 6 weeks.
It’s a big hit.
This time, other than parmesan, I don’t have the recommended cheeses, so, it will be pepper jack and Swiss with red pepper flakes added. I will also add crispy bacon bits.
Looking forward to this meal. Thank you for sharring.
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
How long do you typically microwave the squash for? Looks delish
Hey Gina! It depends on the size of your squash, but usually anywhere from 5-10 minutes! xTieghan
Made this last night because I loved the look of the recipe, and it absolutely surpassed my expectations! Utterly delicious, and it received rave reviews from the family! Thank you SO much for giving me a spectacular new way to enjoy this yummy squash!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Sooo yummy!
Hey there! Thanks so much for trying out this recipe, I hope you loved it! Happy Tuesday 🙂 xTieghan
It was my first time making Spaghetti Squash and it was so easy to follow and super delicious! Thank you for your lovely recipes. Love from germany?
Awesome! Thanks a bunch for trying out the recipe, love to hear that it was enjoyed!! xTieghan