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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.
I love this recipe! We make it once or twice a month in the fall! I do a clean out the cheese drawer version and just blend up what we have. Sometimes I throw in some garlic herb Boursin cheese with the cream and it’s amazing! Thanks for always making flavorful recipes ?
Hi Kayla,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
Thanks for this recipe, Tieghan! It was my first time making spaghetti squash and it was so fun! Came together really well and delicious flavor similar to pasta! My husband loved it as well.
Hi Leah,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
This was amazing! Spaghetti squash is a fan favorite in my house, and this might be one of the top recipes we’ve tried! 1. The microwave prior tip was so helpful! Will always do that moving forward! 2. cheese mixture provided so much more flavor to the squash. Highly highly recommend!
Hey Courtny,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
It didn’t quite turn out for me. Wish it was saucier
Hi Olivia,
Thanks for giving this recipe a try and sharing your feedback! This really isn’t meant to be a super saucy dish, but let me know if I can help in any other way! xT
Only thing is to be sure to split the sage in half when adding the first time. I didn’t read the full recipe and used 2 TBSP at the beginning. Otherwise- amazing! We didn’t use the whole cream and opted for skim milk and it still was good 🙂
Thanks so much for sharing Jessica!!
Great and easy recipe! YUM! I would suggest using less Thyme as it was over powering to us at first but then we got used to it. Removing the garlic from the tin foil allows it to brown and I would have preferred to just take it straight from the tin foil to mash easier. Since it was browned it was too crispy to mash up. Will make it again with those modifications!
Hey Elise,
Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx
Absolutely delicious. I had a small squash, zapped it 3 minutes and the baking time was perfect. I also cut the recipe in half, only 2 of us, and added a half pound of browned Italian Sausage. Not sure if I was supposed to split the sage between the cheesy sauce and the butter or what, but I’d already put all of it in the sauce.
Hey Wanda,
Amazing! Thanks for making this dish and sharing what worked well for you! I am so glad to hear it was enjoyed! xx
I made this for dinner and loved it so much!! It was so delicious ? my only questions is how to store leftovers? I made 4 and I have 2 left – help
Hey Cassidy,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:) Just store in an airtight container in the fridge! xx
Great recipe! The pre baking of the squash worked beautifully. Perfect “spaghetti” shreds! Added some browned Italian sausage to the top before serving for some texture. Very hard to stop eating. Quite delicious.
Hey Craig,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
I’d love to know the nutrition information. I’ll have to wing it when I add tonight’s supper to my Fitbit log. It was absolutely delicious!!! I loved the roasted garlic and butter on top. Oh my!
Hi Deborah,
Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! So sorry, I only have the estimated calorie count. Have a great weekend☀️
Any idea as to the number of carbs?
Hi Brenda,
So sorry, I do not have that info! Please let me know if you give the recipe a try:) xTieghan
The dish was delicious ? my only comments are it didn’t say to divide the sage , the prep time was longer & it took longer to cook but that was probably the size of the squash. Thanks for a great recipe I will be making it again.
Hi Jodi,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:) So sorry this took longer than expected! xTieghan
I have only had spaghetti squash once and I didn’t really care for it !!
But, i have decided that I am going to fix this and see if I like it with
all the yummy cheese in it. Hopefully, I will love it and can substitute
spaghetti noodles with the spaghetti squash.
Thank you for sharing this recipe !!
I hope you love the recipe Sherry, let me know if you give it a try! xTieghan
I’m curious about the nutritional info.
Hi Sherry,
Sorry, I do not have that info, just the estimated calorie count. Please let me know if you have any other questions:) xx
I grow spaghetti squash in my summer garden ( in Louisiana) and have an abundance. So glad I found this recipe! I couldn’t stop eating it… the roasted garlic butter and bubbly cheesy layer on the top made this unbelievably delicious! I skipped the sage and thyme. Cooked it covered for 20 extra minute before uncovering. This brought cooking spaghetti squash to a whole new level.
Hi Brandie,
Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan