4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe

I absolutely love this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe because it transforms humble spaghetti squash into a creamy, cheesy delight that’s both comforting and surprisingly fresh. When I first tried this, I was amazed at how the roasted garlic and four different cheeses come together to create such a rich yet balanced flavor that’s perfect for cozy nights at home or entertaining guests who want something a little special but still wholesome.

You’ll find that this recipe is a fantastic way to enjoy spaghetti squash beyond the usual, offering a great low-carb alternative that doesn’t skimp on indulgence. Plus, it’s perfect for meal prepping since it reheats beautifully and makes for a decadent side or main dish that your whole family will go crazy for.

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Ingredients You’ll Need

The ingredients in this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe combine creamy, molten cheese goodness with fresh herbs and roasted garlic to keep the flavors interesting and perfectly balanced. Choosing quality cheeses and fresh herbs will really make a difference here.

• Whole milk or heavy cream: I usually go with heavy cream for the richest texture, but whole milk works fine for a lighter option.
• Frozen chopped spinach: Thaw and squeeze it well to keep the filling from getting watery.
• Fresh sage: Adds a woodsy, warm flavor; chopping it fresh is key.
• Fresh thyme leaves: A subtle herb that pairs beautifully with sage and cheese.
• Fontina cheese: Melts perfectly and adds a mild, nutty undertone.
• Mozzarella or creamy gouda: Either works; mozzarella pulls well while gouda adds a smoky twist.
• Provolone cheese: Gives great meltiness and depth; split between layers for gooey pockets.
• Spaghetti squash: The star of the show, roasted and scraped into strands that soak up the cheesy sauce.
• Grated Parmesan: Sprinkled on top for a sharp, savory crust.
• Kosher salt and black pepper: To season and enhance all the flavors.
• Garlic head: Roasted whole to soften and sweeten—the magic behind this recipe.
• Olive oil: For roasting that garlic and adding richness.
• Salted butter: Mixed with roasted garlic and sage for spreading over the squash.

Variations

I love making this recipe my own depending on the season or who’s coming over. You can easily swap cheeses depending on what you have in the fridge, and I’ve found little tweaks really make it your own while keeping it delicious.

• Use Vegan Cheeses: I’ve tried plant-based mozzarella and parmesan alternatives to make this dairy-free with surprisingly good results.
• Add Protein: Toss in cooked pancetta, grilled chicken, or sautéed mushrooms to boost the heartiness without overshadowing the creamy cheese flavor.
• Switch Up Herbs: Rosemary or parsley can add a fresh twist if you’re out of sage or thyme—feel free to experiment.
• Spicy Kick: Adding red pepper flakes or a touch of cayenne can wake up the flavors for a bolder taste.

How to Make 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe

Step 1: Prep the Spaghetti Squash and Roasted Garlic

Start by preheating your oven to 425°F. Slice each spaghetti squash in half lengthwise and scoop out the seeds—this is so simple once you’ve got a sturdy knife and you’ll want to be careful here to avoid slips. Lightly season the cut sides with kosher salt and pepper to enhance their natural sweetness. For the garlic, slice off the top of the whole head just enough to expose a few cloves, drizzle with plenty of olive oil, then wrap it tightly in foil. The roasted garlic mellows and becomes almost buttery—trust me, it’s worth the wait!

Step 2: Make the Cheese and Herb Mixture

While the oven heats, mix the whole milk or cream with the thawed and drained spinach, fresh sage, thyme, fontina, and mozzarella in a bowl. Season this mix with salt, freshly cracked black pepper, and if you like, a pinch of red pepper flakes for a gentle heat. This mixture forms the creamy base that will soak into the roasted squash strands to create that Alfredo goodness.

Step 3: Assemble the Stuffed Squash

Place the squash halves cut-side up in a baking dish. Sprinkle half your provolone cheese evenly inside each cavity as the first cheesy layer. Then spoon in your creamy spinach and cheese mixture, dividing it evenly between the halves. Top everything with the remaining provolone and a generous layer of grated parmesan for that irresistible golden crust. Now, cover the dish tightly with foil to keep everything moist while baking.

Step 4: Bake and Roast

Pop both the baking dish with the squash and the foil-wrapped garlic into the oven. Roast for 30 minutes covered, then take off the foil from both the squash and garlic to let the cheese brown and bubble for another 15 to 20 minutes. The squash should be tender when you pierce it with a fork, and the top should be a lovely golden brown. Keep an eye on it so the cheese doesn’t burn.

Step 5: Mash the Garlic Butter and Finish

Once the garlic is cool enough to handle, squeeze the soft cloves into a bowl and mash them together with room temperature salted butter and a tablespoon of fresh sage. This garlic butter is what sets this dish apart, giving every bite a smooth, savory richness. Spread this mixture generously over the hot squash, then use a fork to scrape the squash strands and cheese together — this is where all the magic happens. Serve it up warm and get ready for compliments!

How to Serve 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe

Garnishes

I like to finish the dish with a sprinkle of fresh chopped parsley or a few sage leaves for color and aroma. A tiny grating of fresh parmesan right before serving adds a sharp, salty contrast that elevates every bite. If you’re feeling fancy, cracked black pepper or a drizzle of truffle oil works wonders here too.

Side Dishes

This 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash pairs beautifully with a crisp green salad or roasted vegetables like asparagus or Brussels sprouts. For an easy protein, I often serve alongside grilled chicken or seared shrimp, but honestly, it’s hearty enough to stand on its own as a filling vegetarian main course.

Creative Ways to Present

Try serving the stuffed squash halves as is for an impressive rustic presentation, perfect for dinner parties. For a fun twist, I once scooped the cheesy strands into serving bowls and topped with crispy sage chips and toasted pine nuts—delicious and elegant! This dish also makes a fantastic filling for stuffed bell peppers or baked portobello mushrooms.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, but if your squash strands seem a bit dry, a splash of cream or milk when reheating works like a charm to bring back the lusciousness.

Freezing

Freezing this recipe is doable, but I prefer to freeze the filling and squash separately if I can. The texture of cooked squash can change a bit after thawing. Wrap it tightly to avoid freezer burn, and plan to thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers in a covered dish at 350°F until warmed through to keep the cheese melty but not dried out. Alternatively, a quick microwave session with a loose cover and stirring halfway melts everything nicely. Stir in a tablespoon of cream or milk to refresh the texture if needed.

FAQs

Final Thoughts

This 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash Recipe has become one of my absolute go-tos when I want something that feels indulgent but is still nourishing. I love how the roasted garlic butter melts into every cheesy strand, and my family always asks me to make it again. I hope you’ll give it a try soon—it’s one of those dishes you’ll want to keep in your regular rotation, especially when you want that comforting “wow” factor without lots of fuss.

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