Description
This decadent 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash is a creamy, cheesy, and savory dish that highlights the natural sweetness of roasted garlic and the hearty texture of spaghetti squash. Loaded with a blend of fontina, mozzarella, provolone, and parmesan cheeses, combined with fresh herbs and spinach, this recipe transforms spaghetti squash into a rich and comforting low-carb alternative to traditional pasta Alfredo dishes. Perfect for a cozy weeknight dinner or special occasion, it's both gluten-free and vegetarian-friendly.
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 cheese
- 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 the garlic butter)
- 1 tablespoon fresh thyme leaves
- 2 medium spaghetti squash, halved and seeds removed
- 1 head garlic
Other
- Kosher salt
- Black pepper
- Red pepper flakes (to taste)
- Olive oil
Instructions
- Preheat Oven: Preheat your oven to 425° F (220° C) to prepare for roasting the squash and garlic.
- Prepare Cheese Mixture: In a medium bowl, combine the whole milk or heavy cream with thawed and well-drained chopped spinach, freshly chopped sage, fresh thyme leaves, shredded fontina cheese, and shredded mozzarella or creamy gouda. Season this mixture with red pepper flakes, kosher salt, and freshly ground black pepper to taste. Stir until fully incorporated.
- Prepare Squash: Place the halved and seeded spaghetti squash cut-side up in a baking dish. Season the cut sides of the squash generously with kosher salt and black pepper. Sprinkle half of the shredded provolone cheese evenly into the bottom of each squash cavity.
- Stuff Squash: Evenly divide the prepared milk and cheese mixture among the squash cavities on top of the provolone. Then, top each half with the remaining shredded provolone and sprinkle grated parmesan cheese over the top. Cover the entire baking dish tightly with aluminum foil to ensure even cooking and moisture retention.
- Prepare Garlic: Slice off the top portion of the garlic head to expose the cloves. Place the garlic head on a piece of foil, drizzle generously with olive oil, and wrap it tightly in the foil to roast alongside the squash.
- Roast Squash and Garlic: Bake the foil-covered squash and garlic for 30 minutes in the preheated oven. Carefully remove the foil from both the squash and garlic and continue baking for another 15-20 minutes, or until the squash flesh is tender and the cheese topping is melted and golden brown.
- Mash Roasted Garlic Butter: Allow the roasted garlic to cool slightly. Squeeze the soft cloves out of the garlic head into a bowl. Add the room temperature salted butter and one tablespoon of chopped fresh sage to the garlic. Using a fork, mash the mixture until it forms a fragrant and creamy roasted garlic butter.
- Combine and Serve: Spread the garlic butter evenly over the hot roasted squash halves. Use a fork to scrape the squash flesh into strands, mixing the cheese and butter thoroughly throughout. Serve warm and enjoy this rich, cheesy, and herbaceous stuffed spaghetti squash dish.
Notes
- You can substitute heavy cream with whole milk for a lighter version, but heavy cream will yield a richer sauce.
- Ensure the spinach is well-drained to avoid excess moisture diluting the cheese filling.
- Red pepper flakes add a mild heat, but you can adjust the amount or omit based on your heat preference.
- For an extra crispy top, you can broil the squash for a minute or two at the end, watching carefully to prevent burning.
- This dish is naturally gluten-free and vegetarian-friendly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.