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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.
Step #2 mentions red pepper flakes, but it is not listed in the ingredients list. How much would you recommend using?
Hi Deborah,
Just a sprinkle or more to your liking. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
I had high hopes for this, but ultimately have to agree with the commenters that said it was clumpy, soupy, and bland. Spaghetti squash puts out a ton of water. With other recipes I’ve made using spaghetti squash, I baked it and then squeezed out as much water as possible and frequently then even let it sit overnight in the fridge to dry out further. In this preparation, there’s nowhere for that water to go except into the cheese mixture. I did find that pre-baking for about 30 minutes worked to get the squash to the appropriate doneness level for shredding, and it the cheese topping browned nicely. (I poured water out of the squash just from the 30 minute pre-bake, which should’ve been my first clue that it was going to be a problem.)
Hi Nicki,
Thanks for giving the recipe a try, so sorry to hear it was not enjoyed. xx
I made this the other day and I have a question (hopefully I am not just missing something!)
Step one says to mix other ingredients with “the sage” which would leave me to believe that meant the 2 tbs mentioned in the ingredients list, however step 6 also asks for 1 tbs sage to be added to the butter. So does the recipe need 3 tbs sage or does step 1 need 1tbs and step 6 need 1 tbs?
Hi Lauren,
Sorry for the confusion, you will want to use 2 tablespoons in step 2 and 1 tablespoon in step 6. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Stuffed spaghetti squash dinners are becoming a weekly regular at our home. Started with HBH recipes and began to experiment with roasted chicken, adding more greens, artichoke hearts, sundried tomatoes, goat cheese, mozzarella, etc. items in my fridge that needs to be recycled or refreshed, too good to toss. Very interesting, fun, and everyone loves the ‘stuffing’ which changes every time.
Hey Lilly,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Definitely need to pre-roast the squash before baking with filling. I used medium-to-small sized squashes and they were still pretty hard after the allotted time. Still delicious! The cheesy filling was BOMB.
Hey Erin,
Thanks so much for giving this recipe a try, sorry to hear about your squash! Glad you enjoyed the cheesy filling:) xTieghan
Second time making these. They are wonderful for meatless Mondays. I precook in oven for half an hour and use whatever cheese I have on hand. Yummy
Hey Kate,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
Definitely the best way I’ve ever eaten spaghetti squash!! And adding that roasted garlic on top at the end? Muah! Chef’s kiss!
Hey Jenny,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
I made this tonight to watch the Bengals WIN and on to the Super Bowl and it was fantastic! The roasting time depends on the size of the squash so after reading comments i decided to pre-roast mine for 20 mins first, then proceed with the recipe. I had to cover again after the last 15 mins as they were nicely browned, just like the photo but still a bit hard – but that was an easy fix. I will definitely be making this again! Thank you
Hi Judith,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Loved this recipe. I added ground turkey and I only used one, large spaghetti squash. I also had to put reduce everything in a pan on the stove after baking because there was just so much liquid. Even my teenage daughter, who doesn’t like cheese or spaghetti squash, thought it was good.
Hi Amber,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Thank you for your many delicious recipes. I’d like to give this one a try. Would butternut squash be a good substitute? I just happen to have one .
Hi Terri,
Unfortunately, butternut squash does not have the same texture and stringiness as a spaghetti squash, so for this recipe I probably would not recommend that. Please let me know if you have any other questions! xTieghan
The squash needs to pre bake before adding the cheese. It’s not soft and easily shreddable like fully baked spaghetti squash if you don’t prebake. Probably 20 minutes or so.
Hi Amy,
Thanks for giving the recipe a try, sorry to hear you had issues with the squash. xTieghan
Hi! Could I use part heavy cream part coconut milk?
Hi Kelly,
Yes, that will work well for you, please let me know if you give the recipe a try, I hope you love it! xTieghan
Just made it tonight! Used all heavy cream. It was soooo good. Will definitely be making again. How do you recommend saving leftovers?
Hi Kelly,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! I would just wrap in foil or in an airtight container. xTieghan
Delicious recipe! The herbs really make this dish. I got 3 small (individual) spaghetti squashes at the store and had one per person which was perfect. Also used fresh spinach and just wilted it on the stove before mixing in the milk/cheese for the sauce. The roasted garlic topper is the sh*t!
Hey Elise,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
Tieghan, how long do I put the squash in the microwave for, prior to cutting? Thanks!
Hi Diane,
Just for a few minutes until it softens enough to easily cut. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’ve made this twice and it’s a hit with my family! Even my picky daughter ate it. Super delicious!
Hi Liz,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT