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.
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:
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
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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- 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
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- 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!