Next Post
Baked Cinnamon Sugar Apple Cider Doughnut Holes.
This post may contain affiliate links, please see our privacy policy for details.
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!!Â
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.
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!
So so good! And so easy to make! I split it up into lunches for the week and was able to get 8 servings.
I opted to use a Parmesan/ provolone/ mozzarella shredded cheese blend to save a bit of money.
I’ll definitely be making again!
Hi Margaret,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
So Yummy! Loved it & will be making it again.
Hey Kelley,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
Loved it! You make the best recipes and finding you has been life changing!
Awe, thanks so much for your kind message Victoria! I’m so glad the recipe was enjoyed:) xT
do you have to use vodka? got some underagers here and folks that don’t drink. what’s the benefit of using it vs. skipping it?
Hi Debbie,
You could use broth in place of the vodka, that will work well for you:) Please let me know if you have any other questions, I hope this recipe is delish! xx
Hi Debbie! When a recipe like this calls for alcohol, the alcohol evaporates when cooked, and the taste of it will also go undetected. Vodka sauce uses vodka to help prevent the tomato portion of the sauce from separating from the cream portion of the sauce. If you choose to skip the vodka, you will end up with the same flavor than if you had used it! Sorry to butt in but thought it may help!
Looks so delicious….I’ve thrown out all of my plans for tomorrow…I’m making this instead!
Lol thanks Lynne!! I hope you love the recipe, let me know if you give it a try! xx
This was so yummy! How would you recommend reheating any extra squash?
Hi Sara,
So glad to hear you enjoyed this recipe!! I would just cover the squash with foil and reheat at 300F. Have a great weekend! xx
Definitely going to try this dish. What side dishes could accompany this? Is this an Italian flavor? Thank You.
Hi Patty,
Here are some recipes you might enjoy:
https://www.halfbakedharvest.com/apple-and-kale-salad/
https://www.halfbakedharvest.com/honey-whipped-goat-cheese/
Please let me know if you have any other questions! xT
Is there anything I can substitute for the vodka?
Hey Diane,
You bet, broth would work well in place of the vodka! Please let me know if you give the recipe a try, I hope you love it! xx
This is amazing! I didn’t even have everything done right and it was still great! Thank you!
Hey there,
Amazing!! Thanks so much for making this dish and sharing your feedback, I’m so glad the recipe was enjoyed! xx
Can you make this ahead of time and cook just before serving? Was hoping to make it the day before and refrigerating until ready to cook. I’m not sure how the sauce would hold up?
Hey Michelle,
Sure, I bet that would be okay for you to do, you may have to increase the bake time slightly. Let me know how the recipe turns out, I hope you love it! xx
i added some crumbled sausage to the sauce and the dish was delicious!
Hey Karen,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
This recipe looks great; I can’t wait to try it. I’m curious though…the recipe says it serves 6, but the ingredients calls for only 2 squash cut in half. Won’t that only serve 4?
Hey Robin,
If you want to serve 1 half to each person, then yes it will only serve 4:) But I think it just depends on the eaters that you have! Let me know if you give the recipe, a try, I hope you love it! xx
Looks delicious Tieghan! Thank you so much for making these amazing low carb recipes, my family and I are obsessed with hbh 💕
Awe thanks so much!! I hope you love the recipe:) xx
Your recipes look amazing. However, full nutritional information on your recipes would be helpful, i.e., fat, carbs, protein, fiber, etc; similar to what most other recipe sites provide.
Thanks for sharing your feedback Libby!
Is there a swap for the vodka?
Hi Laura,
Yes, broth is also great to use in place of vodka. Please let me know if you give this recipe a try, I hope you love it! xT
I’m curious that you don’t scrape the squash so it is then like spaghetti, then add the sauce.
Hey Rita,
I don’t, it’s one less step and it will be easy to scrape when eating, but if you want to give it a scrape before adding the sauce it won’t hurt anything:) Let me know if you give this recipe a try! xx
What can substituted for the sage?
Hey Tiffany,
Another herb that you enjoy like sage or oregano would be great to use! Let me know if you give this recipe a try, I hope it turns out tasty! xT