I absolutely love how this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe turns out every time I make it. There’s something so satisfying about that creamy, cheesy filling paired with the tender, slightly sweet strands of roasted spaghetti squash—it’s comfort food with a fresh, wholesome twist. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing dish for guests, this recipe delivers big on flavor without feeling heavy.
When I first tried this recipe, I was amazed at how the roasted garlic butter transforms the whole dish, giving it that deep, mellow richness that you just can’t replicate with plain garlic. Plus, it’s naturally gluten-free and packed with veggies, making it an easy way to sneak something nutritious onto your plate. Trust me, once you try this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe, it’ll become a go-to favorite in your kitchen too.
Why You’ll Love This Recipe
- Rich, Creamy Flavor: The blend of four cheeses with roasted garlic gives a luscious, comforting taste you won’t forget.
- Healthy Twist: Using spaghetti squash as the base keeps it lighter and adds a nice veggie boost.
- Simple But Impressive: Perfect for both everyday dinners and special occasions—easy enough to prep but fancy enough to wow.
- Versatile and Adaptable: You can easily customize the herbs or cheeses to suit your pantry or preferences.
Ingredients You’ll Need
Getting these ingredients together is straightforward, and they all play a crucial role in balancing the creaminess, herbaceous notes, and hearty texture of the dish. I always recommend fresh herbs when possible—they make a big difference in flavor.
- Whole milk or heavy cream: I like heavy cream for extra richness, but whole milk works well if you want it lighter.
- Frozen chopped spinach: Thawed and squeezed dry to avoid extra moisture in your filling.
- Fresh sage: Its earthy aroma pairs perfectly with garlic and cheese; chop it finely for the best distribution.
- Fresh thyme leaves: Adds a subtle floral and citrusy note that brightens up the richness.
- Fontina cheese: This cheese melts beautifully, lending a creamy texture.
- Mozzarella or creamy gouda: Either gives a smooth, mild melt that blends well with the other cheeses.
- Provolone cheese: Divided and baked within the squash for gooey, melty layers.
- Spaghetti squash: The star of the show—choose medium-sized for easy handling and even roasting.
- Parmesan: Grated and sprinkled for a nicely browned, slightly salty crust on top.
- Kosher salt and black pepper: To season everything harmoniously.
- Garlic head: Roasted whole to deepen its flavor and mellow sharpness.
- Olive oil: For drizzling the garlic before roasting.
- Salted butter: At room temperature, whipped with roasted garlic for that unbeatable finishing touch.
Variations
One of my favorite things about this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe is how easy it is to tweak to your taste or dietary needs. You can definitely make it your own!
- Vegetarian Variation: I sometimes add sautéed mushrooms or caramelized onions for extra umami and texture without any meat.
- Dairy-Free Option: Try vegan cheeses and coconut cream instead of dairy—I’ve experimented with it and the flavor still comes through nicely.
- Herb Swap: If you don’t have sage or thyme, fresh basil or oregano work wonderfully too, bringing a different but delicious profile.
- Spice It Up: A dash of red pepper flakes or even a touch of smoked paprika adds a lovely warmth that my family enjoys.
How to Make 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe
Step 1: Prep the Spaghetti Squash and Cheese Mixture
Start by preheating your oven to 425°F. While it warms up, cut your spaghetti squash in half lengthwise and scoop out the seeds—use a sturdy spoon, and be careful as squash can be slippery. Season the cut sides generously with salt and pepper. In a medium bowl, combine the milk (or cream), chopped spinach (make sure it’s well-drained), fresh sage, thyme, fontina, and mozzarella. Give it a good stir and season the mixture with salt, pepper, and some red pepper flakes if you like a little kick.
Step 2: Assemble and Bake the Squash and Garlic
Place your squash halves face-up in a baking dish. Sprinkle half the provolone cheese into the cavity of each half to create a cheesy base. Pour the milk and cheese mixture evenly between the squash halves, then top with the remaining provolone and a dusting of parmesan. Cover everything with foil.
For the roasted garlic, slice off the top portion of the head to expose the cloves, drizzle with olive oil, and wrap it tightly in foil. Pop both the squash and garlic into the oven for 30 minutes covered, then remove the foil and bake for another 15-20 minutes. You’re looking for tender squash (a fork should pierce easily) and golden, bubbling cheese on top.
Step 3: Mash Roasted Garlic and Finish the Filling
Once your garlic head is cool enough to handle, squeeze the soft, roasted cloves into a bowl. Add the butter and a tablespoon of chopped fresh sage, then mash them together with a fork until you get a smooth, flavorful garlic butter. Spread this over the top of the squash, then use a fork to scrape the strands of squash, mixing them thoroughly with the melted cheese and garlic butter. This final step is what elevates the dish to next-level deliciousness.
Pro Tips for Making 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe
- Don’t Skip Roasting the Garlic: Roasted garlic becomes creamy and mellow, giving this dish its signature flavor—raw garlic just won’t do.
- Drain Your Spinach Well: I learned this the hard way—too much moisture makes the filling watery, so be sure to squeeze the spinach dry.
- Use a Sharp Knife for Squash: Cutting spaghetti squash can be tricky; a sharp, sturdy knife and a stable cutting board make it much safer and easier.
- Adjust Cooking Time by Size: Larger squash may need a bit longer roasting before adding the cheese mixture to ensure tenderness.
How to Serve 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe
Garnishes
I love topping this stuffed spaghetti squash with just a bit of freshly chopped parsley or extra grated parmesan for a bright contrast. A sprinkle of toasted pine nuts or a few crispy sage leaves fried in butter also make a pretty and tasty garnish that impresses without much extra effort.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Sometimes, I serve it alongside roasted asparagus or garlic roasted Brussels sprouts for a little extra green on the plate.
Creative Ways to Present
For a get-together, I like to serve this recipe right in the squash shells—it looks gorgeous and feels festive. You can also scoop the filling into mini ramekins or serve it layered in a baking dish for a family-style presentation. Either way, the four cheeses looking golden and bubbly on top always steal the show.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, and it usually keeps well for up to 3 days. The flavors tend to meld even more overnight, so leftovers can be just as delicious—sometimes more so.
Freezing
While I haven’t frozen the whole stuffed squash before, I’ve successfully frozen the cheese and spinach filling separately. Just thaw and mix with freshly roasted squash strands when you’re ready—it’s a handy trick to save time for busy nights.
Reheating
To reheat leftovers, I gently warm the squash in a 350°F oven covered with foil to keep it moist. A quick zap in the microwave works too, but I prefer oven reheating to maintain that melty, cheesy texture without drying it out.
FAQs
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Can I use fresh spinach instead of frozen?
Yes, you can! Just make sure to sauté the fresh spinach lightly and squeeze out any excess water before mixing it into the cheese blend, so your filling doesn’t become watery.
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How do I pick the right spaghetti squash?
Look for squash that feels heavy for its size with firm, unblemished skin. Medium-sized squash (about 3-4 pounds) are easier to handle and usually roast evenly.
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Can I prepare this dish ahead of time?
You can assemble everything up to the baking step and refrigerate covered for a few hours before roasting. Just bring it to room temperature before baking for best results.
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What if I don’t have all four cheeses?
No worries! Use the cheeses you have on hand—mixing two or three that melt well like mozzarella, fontina, or provolone will still give you a creamy texture. Just aim for a good balance of mild and sharp flavors.
Final Thoughts
This 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe feels like a warm hug on a plate, and it has quickly become one of my family’s favorite comfort meals. I love how it sneaks in veggies with creamy, cheesy goodness, making it one of those rare recipes that satisfy everyone. If you want a delicious, wholesome dish that’s as beautiful as it is tasty, I highly recommend giving this recipe a try—you might just find your new weeknight staple!
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4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash is a creamy, cheesy, and flavorful vegetarian dish perfect as a comforting main or side. Roasted spaghetti squash is filled with a luscious blend of mozzarella, fontina, provolone, parmesan, fresh herbs, and spinach, finished with roasted garlic butter for an indulgent yet healthy twist on Alfredo pasta.
Ingredients
Cheese and Dairy
- 1 1/4 cups whole milk or heavy cream
- 1 cup shredded fontina cheese
- 1/2 cup shredded mozzarella or creamy gouda
- 1 cup shredded provolone cheese
- 1/4 cup grated parmesan
- 2 tablespoons salted butter, at room temperature
Vegetables and Herbs
- 6 ounces frozen chopped spinach, thawed and squeezed dry
- 2 medium spaghetti squash, halved and seeds removed
- 1 head garlic
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves
Seasonings and Oils
- Kosher salt and black pepper, to taste
- Olive oil, for drizzling garlic
- Red pepper flakes, to taste (optional)
Instructions
- Preheat Oven: Preheat the oven to 425° F (220° C) to prepare for roasting the squash and garlic.
- Prepare Cheese Mixture: In a medium bowl, combine the milk or cream, thawed and drained spinach, chopped fresh sage, fresh thyme leaves, shredded fontina cheese, and shredded mozzarella or gouda. Season with red pepper flakes, kosher salt, and black pepper to taste. Stir until well blended.
- Prepare Spaghetti Squash: Place the cut halves of the spaghetti squash in a baking dish, cut sides up. Season the inside with kosher salt and black pepper. Sprinkle half of the shredded provolone cheese evenly into the bottom of each squash half. Then pour the prepared milk/cheese and spinach mixture evenly into the hollowed squash cavities. Top with the remaining provolone cheese and the grated parmesan. Cover the dish with aluminum foil to retain moisture while roasting.
- Prepare Roasted Garlic: Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic head on a square of foil, drizzle with olive oil to coat, and wrap it securely in the foil packet.
- Roast Squash and Garlic: Place the covered baking dish with squash and the foil-wrapped garlic on a baking sheet. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil from both the squash and garlic. Continue baking for another 15 to 20 minutes until the squash is tender and the cheese on top is golden brown.
- Make Roasted Garlic Butter: Remove the roasted garlic from the oven and allow it to cool enough to handle. Squeeze the soft roasted garlic cloves out into a bowl. Add the room temperature salted butter and 1 tablespoon of chopped fresh sage to the garlic. Mash the garlic and butter together with a fork to create a smooth roasted garlic butter spread.
- Finish and Serve: Spread the roasted garlic butter over the hot roasted spaghetti squash. Using a fork, scrape the flesh of the squash into strands while mixing and combining the cheesy filling throughout. Serve warm and enjoy this creamy, flavorful stuffed spaghetti squash dish.
Notes
- If your spaghetti squash is larger than average, pre-roast it for 20-30 minutes before adding the cheese mixture to ensure even cooking.
- Thoroughly squeeze the thawed spinach to remove excess water; otherwise, the filling could become watery.
- You can substitute fresh herbs with 1 teaspoon each of dried sage and thyme if unavailable.
- Adjust seasoning with red pepper flakes and salt to taste for desired spiciness and saltiness.
- Use a light hand with the salted butter and adjust according to dietary preferences.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 squash half)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 50 mg
