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Taking classic pasta, and swapping in seasonal squash, with this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash. Roasted spaghetti squash stuffed with a creamy 4 cheese béchamel sauce, with fresh sage and sweet buttery roasted garlic. Everything is baked together until the cheese is melted and perfect. This is an easy, delicious, and healthier way to enjoy pasta night.
I tell this story every single time I share a spaghetti squash recipe, but spaghetti squash was one of the very first foods I learned to cook for myself. Growing up, my mom would occasionally roast up spaghetti squash in the fall. We’d eat it pretty simply, with just butter and salt.
Honestly? It was so good, I really loved it. When I got to be a teenager, I started cooking it for myself on weeknights. I went through a phase where I swear, I only ate spaghetti squash for like a month plus…and then I took a long break.
These days I have a much healthier, balanced relationship with this veggie. But it’s still a favorite autumn squash of mine!
When I realized spaghetti squash was back in season, I began thinking up recipes immediately. I have a million and one of them, but stuffing with an alfredo sauce just sounded way too good.
Buttery roasted squash with 4-kinds of cheese and sweet roasted garlic butter…just perfect for welcoming in cooler autumn days.
I love to use a 4 cheese blend of fontina, mozzarella, provolone, and parmesan. It’s a really nice mix of creamy cheeses, but the provolone adds all the flavor. Of course, you can also use your favorite blend of cheese. Or even pick up a pre-shredded mix from the store to keep things really easy.
For the herbs, I knew I really wanted to include sage for added warmth. I threw the sage in along with fresh thyme. Then I tossed the cheese with a bit of milk to create a creamy “cheese béchamel” sauce to stuff the squash with.
Next, prep the spaghetti squash. I like to microwave the squash for a few minutes to make them easier to cut in half. I know all too well that cutting through spaghetti squash can be super dangerous. Microwaving the squash makes it so much easier to cut if you’re having trouble.
When you have the squash all prepped, season it up with salt and pepper and stuff with the cheese mix. Then finish each squash off with parmesan and bake.
If youâve never roasted garlic before, Iâm here to tell you that itâs truly amazing. Slow roasted garlic loses its intense garlic flavor and instead takes on a soft sweetness. Itâs delicious and so simple to doâ¦like so simple. Just drizzle an entire head of garlic with a little olive oil, wrap in foil, and roast in the oven until the garlic turns a pretty, golden color.
And thatâs it. Then mash the garlic into a paste with some butter and fresh sage. As soon as the cheesy squash comes out of the oven, spread on the butter, allowing it to melt over the cheese.
It’s delicious.
When you pull everything out of the oven, donât be worried that the sauce looks soupy. Once you scrape the squash into strands of spaghetti and mix it together with the sauce itâs so delicious.
This is a great recipe for busy weeknights when you just need to come home and throw something into the oven. Or for when you just want comfort food, but youâre looking for something semi healthier too. Perfect for autumn!
Looking for other autumn squash recipes? Here are a few ideas:
Butternut Squash Pasta Carbonara with Rosemary Bacon
Creamed Spaghetti Squash with Browned Butter Walnuts
Roasted Garlic Spaghetti Squash Lasagna Boats
Lastly, if you make this 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donât forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is the first recipe that I have made from her websites and the 3 hardbooks, that was TERRIBLE. A very expense meal that we couldn’t eat. Wish I went with my first thought to prebake the squash, but since they were medium sizes thought okay I follow her directions. Baked for 1 1/3 still the squash wasn”t cooked, even thou it was cover the cheese was almost burnt. How can 2 medium spaghette squash cut in half serve 6???
Hi Wendy,
Thanks for trying this recipe and sharing your feedback! So very sorry to hear this was so awful. It really sounds like your squash needed to be pre-baked for 20-30 minutes prior to filling. Again, my apologies! xx
The squash turned out well but ruined 2 ceramic 9 x 12 baking dishes. Split the bottom of both pans. One older but one quite new. Better use a metal pan.â¹ï¸
Hi Joan,
Thanks for trying this recipe. So sorry to hear about your pans! How did that happen? A baking sheet might have been a better option here. Again, so sorry! x
I do not think the dishes did well without a liquid in the bottom to even out the temperature. One was completely split in half and the other had a circular split in the center. Luckily it didn’t ruin the meal!
Norma, if you look in the ingredient list it says the squash are cut in half with the seeds removed. Easy to miss. Always remove the stringy mass with the seeds when working with squash. This recipe looks great
Thanks Debbie!
I’m a little confused about all the seeds I see in my spaghetti squash. You didn’t mention that and I don’t know what to do here. Do I scoop all that out? Or is that the part of the squash that I need? I don’t think it would be very pleasant to eat the seeds but they are embedded in the strings and look difficult to remove. What do do? Any help would be appreciated.
Hey Norma,
You will want to scoop all of the seeds out of the squash. I hope you love this recipe, please let me know if I can help in any other way! xT