4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash is the ultimate showstopper for anyone craving creamy, cheesy comfort without traditional pasta. This recipe transforms humble spaghetti squash into a luxuriously rich vessel filled with a four‑cheese Alfredo and roasted garlic filling. It’s sophisticated enough for guests but easy enough to whip up on a regular weeknight. In just about an hour, you’ll have a dish that’s impressively decadent, packed with flavor, and full of texture contrast—from silky cheese sauce to tender squash strands. Let’s dive in and bring this recipe to life.
Why You’ll Love This Recipe
You’ll love 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash for a few irresistible reasons:
- It’s a lower‑carb alternative to traditional pasta dishes, with the same creamy, cheesy satisfaction.
- The roasted garlic adds depth of flavor—sweet, mellow, and aromatic.
- The blend of four cheeses (fontina, mozzarella/gouda, provolone, parmesan) gives ideal creaminess, stretch, and savory notes.
- It’s visually impressive—serving a golden, bubbling cheese‑filled squash makes a great centerpiece.
- It’s versatile — you can adjust herbs, cheeses, or add protein like chicken or mushrooms as you like.
Ingredients
Here’s what you’ll need (serves 4 modest portions or 2 generous):
- 1¼ cups whole milk or heavy cream
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
- 1 cup shredded fontina cheese
- ½ cup shredded mozzarella (or creamy gouda)
- 1 cup shredded provolone cheese
- 2 medium spaghetti squash, halved and seeds removed
- ¼ cup grated parmesan
- Kosher salt and freshly ground black pepper
- 1 head garlic
- Olive oil
- 2 tbsp salted butter, at room temperature
Tip: Be mindful with added salt, as the saltiness of your cheeses can vary.
Step‑by‑Step: How to Make 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
1. Preheat and prep
Preheat your oven to 425 °F (≈ 220 °C). Line a baking dish (or two) or a rimmed sheet.
2. Prepare the cheese mixture
In a medium bowl, combine the milk (or cream), chopped & squeezed spinach, fresh sage, and thyme leaves. Add fontina and mozzarella (or gouda) and stir to combine. Season with red pepper flakes (if using), kosher salt, and black pepper.
3. Stuff the squash
Place your halved spaghetti squash cut side up in the baking dish. Season the cut surfaces with salt and pepper.
Sprinkle half of the provolone cheese into the bottom cavities of each squash half.
Then pour/divide your milk‑cheese‑spinach mixture evenly into each squash cavity. Top each with the remaining provolone and then sprinkle the parmesan over the top. Cover the entire baking dish (or squash) with foil.
4. Roast the garlic
While the squash is baking, take the garlic head. Slice off the top portion (about ¼–½ inch) to expose the cloves. Place the garlic on a piece of foil, drizzle with olive oil, and wrap it up tightly.
5. Bake squash & garlic
Bake both the covered squash and wrapped garlic for 30 minutes. Then remove the foil from both and continue baking 15–20 more minutes, or until the squash is tender (you can pierce with a fork) and the cheese is melted and golden.
6. Mash roasted garlic & finish
Allow the garlic to cool a bit. Squeeze the softened roasted garlic cloves into a small bowl. Add the butter and 1 tablespoon fresh sage (finely chopped). Mash well with a fork to form a garlic‑butter paste.
Spread that garlic butter over the squash halves. Then, using a fork, scrape the squash flesh into strands (spaghetti style), mixing it with the melted cheese inside. Let the squash absorb the sauce and cheeses fully. Serve warm and enjoy!
Helpful Tips
- Squash size matters: Choose medium squash—not too large—to ensure the cheese and sauce don’t overwhelm.
- Dry your spinach well: Excess moisture from spinach will make the dish too watery. Squeeze until almost dry.
- Cheese shredding: Use freshly shredded cheeses (not pre-shredded) wherever possible to ensure better melting.
- Even distribution: Try to layer cheeses and sauce evenly between the two squash halves so one isn’t overloaded.
- Foil cover: Covering initially helps trap steam and lets the squash soften before browning the top. Removing foil later fosters golden, bubbling cheese.
- Roast garlic carefully: Don’t overcook—garlic should be soft and spreadable, not burnt.
- Rest after baking: Let it sit 5 minutes to allow the sauce to settle, which helps with serving.
Substitutions and Variations
- Milk/Cream: If you only have half‑and‑half or whole milk, it’ll work; full cream gives richest texture.
- Cheese swaps: Use Gouda, Monterrey jack, or even fontal in place of one of the cheeses. A bit of sharp cheddar can add bite.
- Greens: Swap spinach with kale (chopped and steamed) or Swiss chard.
- Herbs: Try basil, parsley, or oregano in place of sage/thyme—or a mix.
- Protein add‑in: Stir in cooked chicken, sautéed mushrooms, cooked bacon, or Italian sausage.
- Spice: Add red pepper flakes or a pinch of nutmeg to the cheese mixture.
- Vegan version: Use plant‑based cheeses and vegan butter & milk substitutes; results will differ in texture, but still tasty.
Storage Instructions
- To store: Keep any leftovers sealed in an airtight container and refrigerate for 3 to 4 days.
- For best results, reheat in a 350 °F (175 °C) oven until thoroughly warmed.
- Freezing: It’s best not to freeze once assembled, because texture may suffer. If you must, freeze the squash (without the roasted garlic butter spread) and thaw overnight in the fridge before reheating and finishing.
Nutritional Information
The following is an estimate (per serving, assuming 4 servings from 2 squash halves):
- Calories: ~ 480–550 kcal
- Fat: ~ 32–36 g
- Saturated Fat: ~ 18–22 g
- Carbohydrates: ~ 25–30 g
- Fiber: ~ 5–6 g
- Sugar: ~ 6–8 g
- Protein: ~ 20–24 g
- Sodium: variable (depending on cheeses & added salt)
These values are approximate. If you alter cheeses, milk type, or portion sizes, numbers will change.
Serving Suggestions
- Serve with a crisp mixed green salad dressed in vinaigrette (to cut through the richness).
- Add garlic bread or toasted baguette slices for dipping.
- Pair with a light white wine (if you enjoy wine) or sparkling water with lemon.
- Garnish with fresh herbs (parsley, basil) or extra grated parmesan.
- Serve family‑style on the table so guests can scrape their own squash strands.
Frequently Asked Questions About 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
Q: Can I prepare this ahead of time?
A: You can prepare the squash halves (hollowed and partially cooked) and the cheese mixture ahead. Store them separately (cheese mix in the fridge, squash covered) for a few hours. Assemble and bake when needed, though the garlic roasting is best done just before serving for optimal flavor.
Q: Is this recipe gluten-free?
A: Yes — spaghetti squash is naturally gluten-free, and all the ingredients (milk, cheese, garlic, herbs) contain no gluten. Just be sure that any cheese products or additives you use are labeled gluten-free.
Q: Can I reduce calories or fat?
A: You can lighten by using part-skim milk rather than cream and reducing butter, but texture and creaminess may suffer. Also use lower-fat cheese options. But the indulgent appeal comes from richness, so balance carefully.
Q: What if my squash is extra watery?
A: Be sure to drain any excess liquid from your spinach. Also, after baking, drain off a little excess liquid before mixing. Letting it rest a few minutes helps the sauce thicken.
Q: My garlic turned bitter — what happened?
A: Likely it over-roasted or high heat burned it. Roast until tender and golden (not brown/black). Lower temps or shorter roasting help.
Q: Can I scale up or down?
A: Yes. For one squash, halve everything (but ensure enough sauce/cheese coverage). For more servings, increase ingredients proportionally and use larger baking vessels.
Conclusion
Thank you for cooking along with me! I hope this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash warms your kitchen—and your heart—with its creamy, melty, aromatic goodness. It’s one of those dishes I truly enjoy making and sharing, because it feels luxurious without requiring overly complicated steps. I know you’ll love the contrast of sweet roasted garlic, herby notes, and ooey‑gooey cheese woven through tender squash strands. Enjoy every bite. Happy cooking, and may this recipe bring joy to your table!
Print
4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
A rich and creamy 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash recipe baked to golden perfection with spinach, herbs, and loads of melty cheese. A cozy, lower-carb twist on classic Alfredo. Perfect for a simple dinner or entertaining guests.
Ingredients
1¼ cups whole milk or heavy cream
6 oz frozen chopped spinach, thawed & squeezed dry
2 tbsp chopped fresh sage
1 tbsp fresh thyme leaves
1 cup shredded fontina cheese
½ cup shredded mozzarella (or creamy gouda)
1 cup shredded provolone cheese
2 medium spaghetti squash, halved & seeds removed
¼ cup grated parmesan
Kosher salt and black pepper, to taste
1 head garlic
Olive oil
2 tbsp salted butter, at room temperature
Instructions
1. Preheat and prep
Preheat your oven to 425 °F (≈ 220 °C). Line a baking dish (or two) or a rimmed sheet.
2. Prepare the cheese mixture
In a medium bowl, combine the milk (or cream), chopped & squeezed spinach, fresh sage, and thyme leaves. Add fontina and mozzarella (or gouda) and stir to combine. Season with red pepper flakes (if using), kosher salt, and black pepper.
3. Stuff the squash
Place your halved spaghetti squash cut side up in the baking dish. Season the cut surfaces with salt and pepper.
Sprinkle half of the provolone cheese into the bottom cavities of each squash half.
Then pour/divide your milk‑cheese‑spinach mixture evenly into each squash cavity. Top each with the remaining provolone and then sprinkle the parmesan over the top. Cover the entire baking dish (or squash) with foil.
4. Roast the garlic
While the squash is baking, take the garlic head. Slice off the top portion (about ¼–½ inch) to expose the cloves. Place the garlic on a piece of foil, drizzle with olive oil, and wrap it up tightly.
5. Bake squash & garlic
Bake both the covered squash and wrapped garlic for 30 minutes. Then remove the foil from both and continue baking 15–20 more minutes, or until the squash is tender (you can pierce with a fork) and the cheese is melted and golden.
6. Mash roasted garlic & finish
Allow the garlic to cool a bit. Squeeze the softened roasted garlic cloves into a small bowl. Add the butter and 1 tablespoon fresh sage (finely chopped). Mash well with a fork to form a garlic‑butter paste.
Spread that garlic butter over the squash halves. Then, using a fork, scrape the squash flesh into strands (spaghetti style), mixing it with the melted cheese inside. Let the squash absorb the sauce and cheeses fully. Serve warm and enjoy!
Notes
- Dry spinach thoroughly to avoid watery filling.
Use freshly shredded cheese for best melt.
Add cooked chicken or mushrooms for variation.
Reheat leftovers in oven at 350°F for best results.
Let the squash rest a few minutes before serving for better texture.
Nutrition
- Serving Size: 1 squash half
- Calories: 520 kcal
- Sugar: 7 g
- Carbohydrates: 28 g
- Protein: 22 g
