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Roasted Garlic Alla Vodka Stuffed Spaghetti Squash. Taking classic pasta and swapping in seasonal squash stuffed with our favorite creamy Alla vodka sauce that’s so delicious! The pesto adds a vibrant layer of flavor and richness to this silky, smooth, and creamy sauce. Top each spaghetti squash boat with cheese, 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.
Hands down, this is one of my favorite recipes right now. It’s so delicious and feels extra luxurious, but the spaghetti squash makes it lighter than most baked pasta dishes!
Every fall I love to cook with spaghetti squash. My mom would roast it a lot when I was younger and it’s always been one of my personal favorite foods!
I have a lot of fun getting creative every fall and sharing new ways to enjoy this buttery pasta-like squash.
I’ve mostly shared Alfredo-like recipes with meat, like these Spaghetti Squash Lasagna Boats, which are so delicious. But this year, I wanted to create a lighter vegetarian variation. So I stuffed the yummy squash with my favorite pesto vodka sauce!
It turned out absolutely delicious. I’ve been making it every other week.
The details
Start with the squash and garlic. Pre-roast them in the oven while you prepare the sauce. For the garlic, we’re going to roast the whole head. Just slice off the top portion of the head to expose the cloves. Then place the garlic in a piece of foil, drizzle with olive oil, and wrap it up. Place the garlic on the pan alongside the squash and bake. The garlic then caramelizes and becomes so yummy!!
Now the sauce. Cook the shallot along with the sage. Add the tomato paste and chili flakes, and then the vodka. The vodka really helps pull the flavors out of the tomato paste. Next, mix in some water, the pesto, and the cream. Then lots of Parmesan!!!
Super simple but this really is everyone’s favorite sauce!
Ok, now grab the spaghetti squash, stuff it with the sauce, and add the cheese on top! Finish cooking everything in the oven until the squash is bubbling up and the cheese is melted. Yummm.
The kitchen is going to smell amazing.
Lastly, 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.
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:
4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
Baked 4 Cheese Butternut Squash Rigatoni
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 Roasted Garlic Alla Vodka 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!
Roasted Garlic Alla Vodka Stuffed Spaghetti Squash
Servings: 6
Calories Per Serving: 602 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2 medium spaghetti squash, halved and seeds removed
- 4 tablespoons extra virgin olive oil
- 1 tablespoon Italian seasoning
- kosher salt
- black pepper
- 1 head garlic
- 1 shallot, finely chopped
- 1 tablespoon chopped fresh sage
- 1-2 teaspoons crushed red pepper flakes
- 1/2 cup tomato paste
- 1/4 cup vodka
- 1/2 cup basil pesto
- 1 cup heavy cream or canned coconut milk
- 2 tablespoons salted butter
- 1/3 cup grated Parmesan cheese
- 1 cup shredded fontina cheese
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella, or creamy gouda
- 1/4 cup fresh basil, roughly chopped
Instructions
- 1. Preheat the oven to 425° F.2. Place the squash in a baking dish and rub with 1 tablespoon of olive oil. Sprinkle with Italian seasoning. Season with salt and pepper.3. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic in a piece of foil. Drizzle with olive oil and wrap it up and place on the pan with the squash. Bake 15 minutes. 4. Meanwhile, make the sauce. Heat 3 tablespoons olive oil in skillet over medium-low heat. Add the shallot and sage. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in 1/2 cup water, the pesto, and the cream. Season with salt and pepper. Add the parmesan and basil. 5. Remove the squash from the oven and sprinkle each with mozzarella cheese. Divide the sauce between the squash. Top with the fontina and provolone cheese. Bake 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 of 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!
I’m making this tonight, but I think I am substituting tequila because I despise vodka hence not having any in the cupboard. I think it will work once I burn off the alcohol.
I hope you love the recipe Amber!!
Amazing just like every recipe I’ve tried of yours!!
Hey Tatiana,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
Absolutely love this recipe. Who knew the addition of vodka would add so much unique flavor! (I stole a 1/4 cup from a friend or you could buy a tiny bottle at the liquor store). My husband loved it and I like that it’s NOT totally tomato based because I prefer spaghetti squash with just garlic and EVOO.
Also, I save the seeds to roast in oven after everything is done and the oven is turned OFF. Spray cookie sheet with oil. Spread out in layer (remove as much pulp as possible but not necessary to remove every bit. Add salted seasoning (Cajun, mexican, greek). Leave in oven for several hours. Great toasted snack!
Hey Kathi,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Looks delicious! Any idea of how many carbs are in serving?
Hey John,
So sorry, I don’t have that info! Please let me know if you have any other questions or if you give the recipe a try! xT
This came out sooooo good and my apartment smells amazing 🙂 I don’t even miss the carbs of a typical pasta alla vodka dish cause this has so much going on. I also cooked some ground turkey and put it under the sauce and top layer of cheese for step #5 and it came out great. Will def make this again.
Hey there,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Absolutely freaking amazing!! Made it per the recipe and everyone raved about it!
Hey Laura,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
We just made this. It was so good!!
Hey Camille,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
Super yummy.A nice change from how I usually dress spagetti squash.
Hey Erika,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Have the best weekend!❄️
I am a bit confused. Your recipe Ingedients list shows 1 T of fresh sage. Your written ingredients shows adding the 1 T to the shallots for the sauce. Later you are adding 1 T to the garlic butter. There is also no mention of using the 1/4 c of basil that is in the ingredient list. So I am going to try with 2 T of sage and omitting the basil since it already has pesto. Please clarify and update your recipe. Thanks!
Hey Scott,
You can use split the sage in half, use 1/2 tablespoon in step 4 and 1/2 tablespoon in step 6. The basil is listed at the end of step 4. Please let me know if you have any other questions! xx
It was very good and my husband gave it two thumbs up! For serving appeal, I would add the butter/garlic mixture, sprinkle some parley, and let my guest do the shredding and mixing in their individual squash.
Hey Shelley,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
The squash cook time for this is far too low, with a pre cook time of 15 minutes and the final cook time of 20 my squash was no way done. I would pre cook for at least 30 min, then check the squash periodically during the final cook time. I also skipped the pour over butter at the end as I feel like there is enough grease with all the cheese. Seems like an unnecessary addition to the meal.
Hi Grace,
Thanks so much for trying this recipe and sharing your feedback. So sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xT
You’ve not said how long to roast the squash?
Hi Cheryl,
You are going to be baking this in step 3 for 15 minutes and then again step 5 for 15-20 minutes. I hope you love this recipe, please let me know if you give it a try! xx
How long do you cook the squash in the oven?
Hey Allison,
You are going to be baking this in step 3 for 15 minutes and then again step 5 for 15-20 minutes. I hope you love this recipe, please let me know if you give it a try! xx
Looking forward to trying this! I am a bit confused as you mention sage, but all I see in the pictures is thyme?
Hey Lynn,
I also had some fresh thyme so added that, but totally don’t need to! You can follow the recipe as written:) Please let me know if you have any other questions! xx
This recipe is a 10/10!! My fiancé is finicky when it comes to eating a solo veggie dish and I’ve never seen him devour this squash recipe quicker. The best of both worlds combining Teighan’s vodka sauce recipe with a healthier alternative to pasta. This will definitely be a fall/winter staple in our kitchen.
Hey Kleigh,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
What can you use to substitute the Vodka?
Hey Liz,
You can use broth in place of the vodka. I hope you love this recipe, please let me know if you give it a try! xT
Can you make the sauce a day ahead for quicker prep on dinner party day?
Hey Lori,
Totally, that will work well for you! Please let me know if you have any other questions! xx