Description
This easy 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash recipe offers a delicious and healthier alternative to traditional pasta dishes. Featuring a rich blend of fontina, mozzarella, provolone, and parmesan cheeses combined with roasted garlic, fresh herbs, and creamy spinach, this stuffed spaghetti squash is perfect for a comforting weeknight dinner or special occasion meal.
Ingredients
Dairy and Cheese
- 1 ¼ cup whole milk or heavy cream
- 1 cup shredded fontina cheese
- ½ cup shredded mozzarella or creamy gouda
- 1 cup shredded provolone cheese
- ¼ cup grated parmesan
- 2 tbsp salted butter, at room temperature
Vegetables and Herbs
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 tbsp chopped fresh sage (plus 1 tbsp for garlic butter)
- 1 tbsp fresh thyme leaves
- 2 medium spaghetti squash, halved and seeds removed
- 1 head garlic
Other Ingredients
- Olive oil
- Kosher salt and black pepper
- Red pepper flakes (to taste)
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), thawed and squeezed spinach, chopped fresh sage, fresh thyme leaves, shredded fontina, and shredded mozzarella. Season this mixture with red pepper flakes, kosher salt, and black pepper to taste, mixing well to integrate all flavors.
- Prepare Spaghetti Squash: Place the halved spaghetti squash with seeds removed into a baking dish, cut side up. Season the cut sides generously with kosher salt and black pepper. Sprinkle half of the shredded provolone cheese evenly into the bottom of each squash cavity.
- Fill and Top Squash: Evenly distribute the previously prepared milk and cheese mixture into each squash cavity over the provolone base. Then, top each cavity with the remaining provolone and a sprinkle of grated parmesan cheese. Cover the baking dish tightly with aluminum foil.
- Prepare Garlic: Slice the top off the garlic head to expose the tops of the cloves. Place the garlic head onto a sheet of foil, drizzle with olive oil, and wrap it securely to roast.
- Roast Squash and Garlic: Place the covered squash and wrapped garlic in the oven. Roast for 30 minutes, then remove the foil from both and continue baking for an additional 15 to 20 minutes. Continue until the spaghetti squash is tender and the cheese topping is golden brown and bubbly.
- Make Roasted Garlic Butter: Remove the roasted garlic from the oven and let it cool slightly. Squeeze the softened garlic cloves into a bowl, then add the softened salted butter and 1 tablespoon of chopped fresh sage. Mash the ingredients together with a fork to create a flavorful roasted garlic butter.
- Combine and Serve: Spread the roasted garlic butter evenly over the hot spaghetti squash. Using a fork, scrape the squash flesh to create spaghetti-like strands, mixing the cheese and butter thoroughly into the strands. Serve immediately and enjoy your delicious cheesy roasted garlic stuffed spaghetti squash!
Notes
- You can substitute heavy cream with whole milk to reduce fat content, but using cream will yield a richer sauce.
- Ensure the spinach is well squeezed to avoid excess moisture in the squash cavities.
- If you prefer a spicier dish, increase red pepper flakes according to taste.
- Leftover stuffed squash can be refrigerated and reheated in the oven for best results.
- For a dairy-free variation, substitute cheeses and butter with plant-based alternatives.