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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 used heavy cream and reduced it with garlic and spinach then added the cheese and herbs! Also added a little water to the pan to help steam the squash while it baked.
Hey Sarah,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
So the sage is unclear. Is it 2 tbsp, divided? Or is it 3 tbsp?
Hi Andrea,
Sorry about that! It’s 2 tablespoons divided. I hope this recipe turns out well for you, please let me know if you give it a try! xT
First time making spaghetti squash and it came out great! My fiancée and I both enjoyed it despite not being big squash fans and never trying spaghetti squash before! Will make again!
P.S. I used the leftover cheeses to make your 1 pot stove top Mac and cheese! Which is also a big hit with my boys!
Oh that’s awesome, such a great idea!!
Hey Jody,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
Hey Tieghan, Do you have a budget-friendly alternative to the fontina cheese? It’s so expensive here.
Hey Christy,
Sure, you could just use additional mozzarella, gouda, or provolone! If you want another cheese, asiago would also be delicious! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Quick prep, not too difficult, and pretty tasty but not out of this world delicious. I felt like it was missing something but not sure what. Might try making again and adding garlic to the cheese/spinach mixture?
Hey there,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Sure, add anything you like that you feel it needs:) Have a great weekend! xx
If im just using 1 squash should I cut the recipe in half?
Hey Kelcy,
You bet, that will be perfect! I hope this recipe turns out amazing for you, please let me know if you have any other questions! xTieghan
The flavors in this recipe are amazing! We loved the addition of the spinach and prefer the creamy Alfredo type sauce to a marinara with the spaghetti squash. Delicious! I will say, next time I’m all in for the cream, as the whole milk made for a very thin sauce. And I’d give it a good head start in the microwave because even though my squash was on the smaller side, it took an hour+ to cook. I will definitely make it again this fall. Thank you!
Hey Loni,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! Sorry this took so long for you to cook! xx
It was delicious!!!!!
As always your recipes are always amazing
One question- my cheese seemed to curdle a bit, any thought as to why?
Hey Carole,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! Did you use pre-shredded cheese? I always recommend grating your own. I hope this helps! xT
Looks ama, Could this recipe include cream cheese instead of some of the shredded cheese ?
Thanks Dayna! You could add cream cheese but I would keep the shredded cheese:) I hope you love the recipe! xT
This was my first time making spaghetti squash. Wow!! It’s so amazing. My Fiancé loved it 👍🏽👍🏽. Gotta find a better way to cut them, talk about scary 😂. I would add a hint of nutmeg next time to this recipe. Thanks for yet another amazing recipe!
Hey Kim,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
This was really good! Loved all of the flavors and the roasted garlic took it to another level. I want to try the lasagna spaghetti squash recipe next.
Hey Mikaela,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
Okay, so your tip about microwaving squash to make it easier to cut into? has probably literally saved my life. 😂 Oh my gosh, I have to try this.
Lol so glad to help:) I hope you love the recipe, Marissa!
Used kale instead of spinach, pre-shredded Italian blend cheese and forgot the sage. It was delicious! And very filling! A complete meal.
Hey Val,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
Is there meat in the pictures? I don’t see it on the recipe.
Never mind 🙂 I see it’s the spinach. I think I saw meat on a video you made or something.
Maybe it was this recipe:
https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/
Hi Erin,
There’s no meat in this recipe and no meat in the photos:) Please let me know if you have any other questions! xx
This recipe is AMAZING. I’m a big fan of spaghetti squash, but I’ve never made stuffed spaghetti squash before. I didn’t plan ahead, so I had to make do with the ingredients I had at home. I will 100% make this again while following the exact recipe. Thanks, Tieghan, for another go-to recipe!
Hi Jessica,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx