Description
Indulge in a creamy, cheesy delight with this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash recipe. Tender roasted spaghetti squash halves are filled with a luscious blend of fontina, mozzarella, provolone, parmesan, and fresh herbs, complemented by roasted garlic butter for an irresistible vegetarian meal that’s perfect for any occasion.
Ingredients
Scale
Dairy and 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
- 2 tablespoons salted butter, at room temperature
Vegetables and Herbs
- 6 ounces frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons chopped fresh sage plus 1 tablespoon extra for garlic butter
- 1 tablespoon fresh thyme leaves
- 2 medium spaghetti squash, halved and seeds removed
- 1 head garlic
Seasonings and Oils
- Kosher salt and black pepper, to taste
- Red pepper flakes, to taste
- Olive oil, for drizzling
Instructions
- Preheat Oven: Set your oven to 425° F to get it ready for roasting the squash and garlic.
- Prepare Cheese Mixture: In a medium bowl, combine the whole milk or cream with thawed, squeezed spinach, chopped fresh sage, thyme leaves, shredded fontina, and mozzarella cheese. Season the mixture with salt, pepper, and red pepper flakes according to your taste preferences.
- Assemble Squash: Place the halved spaghetti squash cut-side up in a baking dish. Season the cut surfaces with salt and pepper. Sprinkle half of the provolone cheese into the cavity of each squash half, then evenly pour the milk and cheese mixture into each. Top with the remaining provolone and sprinkle parmesan cheese on top. Cover the dish tightly with foil.
- Prepare Roasted Garlic: Slice off the top of the garlic head to expose the cloves. Place it on a piece of foil, drizzle with olive oil, then wrap the garlic securely in the foil packet.
- Bake Squash and Garlic: Place both the covered squash and foil-wrapped garlic into the oven and bake for 30 minutes. After that, remove the foil from both the squash and garlic and continue baking uncovered for an additional 15 to 20 minutes, or until the squash is tender and the cheese is bubbling and golden brown.
- Make Roasted Garlic Butter: Allow the roasted garlic to cool enough to handle, then squeeze the softened garlic cloves into a bowl. Add the room temperature salted butter and 1 tablespoon chopped fresh sage. Mash the garlic and sage into the butter thoroughly using a fork.
- Combine and Serve: Spread the roasted garlic butter evenly over the warm spaghetti squash. Using a fork, scrape the squash flesh into strands inside the cavity, mixing the melted cheese with the fluffy squash. Serve immediately and enjoy the rich combination of cheeses, herbs, and roasted garlic flavors.
Notes
- For a lighter version, substitute heavy cream with whole milk or a lower-fat milk alternative.
- Use fresh herbs whenever possible for the best flavor impact.
- Ensure the garlic head is well wrapped in foil to avoid burning and allow it to roast perfectly.
- The spinach should be well-drained to prevent excess moisture in the cheese filling.
- Let the squash cool slightly after baking for easier handling during shredding.
- To make this recipe vegan, substitute cheeses with plant-based alternatives and replace butter with a vegan spread.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 50mg
