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4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe

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4.2 from 15 reviews

This 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash is a creamy, cheesy, and comforting low-carb alternative to traditional pasta. Roasted spaghetti squash halves are loaded with a luscious blend of fontina, mozzarella, provolone, parmesan, fresh herbs, and spinach, then baked to golden perfection. Roasted garlic mashed with sage butter adds a rich, aromatic finish to this wholesome vegetarian dish perfect for family dinners or entertaining.

Ingredients

Dairy & Cheese

  • 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 cheese
  • 2 tablespoons salted butter, at room temperature

Vegetables & Herbs

  • 6 ounces frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons chopped fresh sage (plus 1 tablespoon for garlic butter)
  • 1 tablespoon fresh thyme leaves
  • 2 medium spaghetti squash, halved and seeds removed
  • 1 head garlic

Other

  • Kosher salt, to taste
  • Black pepper, to taste
  • Red pepper flakes, to taste
  • Olive oil, for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 425° F (220° C) to prepare for roasting the spaghetti squash and garlic together.
  2. Prepare Cheese Mixture: In a medium bowl, combine whole milk or heavy cream with thawed, squeezed-dry chopped spinach, chopped fresh sage, fresh thyme leaves, shredded fontina cheese, and shredded mozzarella or creamy gouda. Season the mixture generously with red pepper flakes, kosher salt, and freshly ground black pepper to taste, mixing well.
  3. Season and Fill Squash: Place the halved spaghetti squash cut-side up in a baking dish. Season the cut surfaces with kosher salt and black pepper. Sprinkle half of the shredded provolone cheese evenly into the cavity of each squash half. Then divide the prepared milk and cheese mixture evenly between the squash cavities. Top each half with the remaining provolone cheese and the grated parmesan cheese. Cover the baking dish tightly with aluminum foil.
  4. Prepare Roasted Garlic: Slice off the top portion of the garlic head to expose several cloves. Place the garlic on a square of foil, drizzle generously with olive oil, and wrap the garlic securely in the foil packet.
  5. Roast Squash and Garlic: Place the covered baking dish with the stuffed squash and the foil-wrapped garlic packet into the preheated oven. Roast both for 30 minutes. After 30 minutes, remove the foil from the squash and garlic and continue roasting them uncovered for an additional 15 to 20 minutes, or until the spaghetti squash flesh is tender and easily scraped into strands, and the cheese topping is melted and golden brown.
  6. Make Sage Garlic Butter: Once the garlic has cooled enough to handle, squeeze the softened roasted garlic cloves out into a small bowl. Add the room temperature salted butter and 1 tablespoon of chopped fresh sage. Mash the mixture thoroughly with a fork to create a flavorful sage garlic butter spread.
  7. Finish and Serve: Spread the sage garlic butter evenly over the roasted, stuffed spaghetti squash halves. Using a fork, scrape the squash flesh to create spaghetti-like strands, mixing the roasted cheese and herb mixture well throughout. Serve warm and enjoy this cheesy, creamy, and herbaceous dish!

Notes

  • You can substitute heavy cream with whole milk for a lighter version, but cream will yield a richer sauce.
  • Feel free to swap mozzarella with gouda if you prefer a creamier texture and flavor.
  • Adding red pepper flakes adds a subtle kick; adjust the amount based on your heat preference.
  • Ensure the garlic is fully cooled before squeezing out the cloves to avoid burns.
  • Use kosher salt for better seasoning control and flavor enhancement.
  • This recipe works well for meal prep and can be warmed up gently before serving.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.

Find it online: https://recipefeastful.com/4-cheese-roasted-garlic-alfredo-stuffed-spaghetti-squash-recipe/