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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.
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!
Loved this recipe. Have never eaten spaghetti squash and didn’t even know if I would like it. Saw the reviews and decided to give it a try. Being from india I had to add more Chilli flakes… and the whole thing came out perfect together. Now my daughter wants me to make it for Thanksgiving so others can enjoy it too.
Thanks very much for introducing my family to this vegetable!
Hey Viraja,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
I love these recipes with the squash “boats” so much! And it’s fun eating straight out of it! I can’t decide which one is my favourite, they are all different and delicious! This one
was equally tasty; the roasted garlic was fantastic on it as well. It carries through lunch and dinner for us; we eat half for dinner, the other half gets scrapped out for lunch, and repeat! Thanks!
Hey Tracy,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
I have followed Half Baked Harvest for years and part of my morning routine is now to see which recipe you post next because they are always intriguing and fun to try! I made this spaghetti squash recipe on a cold night while my husband was gone hunting and it is one of the most rich, savory, and delicious meals I have ever made that has so much depth in flavor! I was literally humming while I ate this it was THAT good. Thank you for providing another wonderful recipe to make for years to come! ❤️
Hey Noelle,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:) Thanks so much for your kind message 🤍
How do you easily cut the spaghetti squash in half? I feel like I can never cut it smoothly or even get the knife through it! Also, any recommendations for adding chicken to this dish?
Hey Alexandra,
Try popping it in the microwave for a few seconds to soften it up before cutting and then I would add some cooked ground chicken, I bet that would work well for you! xT
My husband and I LOVED this recipe! When I explained what we were having he was a bit skeptical, but he really enjoyed it! Will definitely make again.
Hey Danielle,
Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xT
This was so good! The layers of different flavours in each bite was amazing. We had another couple over for dinner and served this with a salad and we all loved it! I have tried many of your recipes and they are all a crowd pleaser!
Hey Karen,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
I’m not sure about “healthier” (so much cheese!) but certainly delicious! And easy as promised. 🤗
Hey Jeanne,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
Made this a few nights ago, as Paige commented I also added Italian sausage, and put everything into a casserole dish to bake the second time. It is unbelievably good. I have savoured the leftovers that get better every day. Don’t hesitate with this recipe!
Hey Lisa,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
This was so good! I’ve made similar recipes, but I wouldn’t have thought to add sage – it gives it an extra cozy fall taste. And the roasted garlic adds a lot. Next time I think I’ll cook the squash, scoop it out and cook everything in a casserole dish, just to make it easier to serve, but it is a better presentation as written. Definitely making again!
Hey Emily,
Happy Thursday!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great day! xT
Unbelievably good, and my meat loving husband thought it was one of the best things he had EVER eaten! Into regular rotation for us… oh and I added some chopped artichokes just for fun. Thank you for this game changer!
Hi Tracy,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing what worked well for you! xT
This was one of the best recipes I’ve ever made. I’ve never been disappointed with any of your recipes but this one was so so delicious. Added Italian sausage to it for extra umph. But everyone needs to try this!!
Hey Paige,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
425 x15/20 min was not enough for my garlic to be roasted soft enough for the butter at the end which I was so bummed about! But everything else…perfection. Was probably my oven
Hi Rachel,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩 So sorry about your garlic! xx
I read the instructions as keeping it in the oven the whole 40 minutes of cooking. 15-20 minutes with the squash. Then after adding the sauce and cheeses and returning it to the oven, the garlic is in there another 20. Forty minutes is usually the perfect amount of time
You mention cooking the shallot with the sage and the adding sage to the butter. Should the recipe call for 2 tablespoons of fresh sage?
We had this for dinner last night and I’m dreaming of having the leftovers for lunch today! It is absolutely delicious, super flavorful and my new favorite fall recipe! You knocked this one out of the park!
Hey Shauna,
Awesome!! I love to hear that your family enjoyed this recipe, thanks so much for making it! xT
I just want to say how much I enjoy your recipes, books, and photography.
The photos are always so beautiful and enticing. Then I read the recipe (of COURSE
It was yours) and am reminded of just how beautifully seasonal and seductive your food is.
It is hard to imagine you are just some young girl living somewhere and dreaming and cooking up all this gorgeous food. Kudos.
Awe, thank you so much for your kind message Jean! I am so glad you have been enjoying the recipes and photos. I appreciate you following along 🤍