Description
This 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash is a decadent and comforting vegetarian dish that combines tender roasted spaghetti squash with a creamy blend of fontina, mozzarella, provolone, and parmesan cheeses. Enhanced with aromatic herbs like sage and thyme, and finished with roasted garlic butter, this recipe transforms a healthy vegetable into a rich, flavorful meal perfect for any occasion.
Ingredients
Scale
Dairy and Cheese
- 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 (+ 1 tablespoon for garlic butter)
- 1 tablespoon fresh thyme leaves
- 2 medium spaghetti squash, halved and seeds removed
- 1 head garlic
Seasonings and Oils
- Kosher salt and black pepper, to taste
- Red pepper flakes, to taste
- Olive oil, for roasting garlic
Instructions
- Preheat the oven: Set your oven to 425° F to ensure it’s hot and ready for roasting the squash and garlic.
- Prepare cheese mixture: In a medium bowl, combine the milk or cream, thawed and squeezed spinach, chopped fresh sage, thyme leaves, shredded fontina, and shredded mozzarella. Season the mixture with red pepper flakes, kosher salt, and black pepper, mixing well to integrate all flavors.
- Prepare the spaghetti squash: Place the halved and seeded spaghetti squash cut-side up in a baking dish. Season the cut sides with salt and pepper. Sprinkle half of the shredded provolone cheese into the bottom of each squash cavity, then evenly divide the prepared milk and cheese mixture between the squash halves. Top each with the remaining provolone cheese and sprinkle parmesan on top. Cover the whole baking dish tightly with foil to retain moisture during the initial roasting phase.
- Roast the garlic: Slice off the top portion of the garlic head to expose some cloves. Drizzle olive oil over the exposed cloves, then wrap the whole garlic head tightly in foil to create a pouch for roasting.
- Bake the squash and garlic: Place both the covered baking dish with the squash and the foil-wrapped garlic head in the oven. Bake for 30 minutes, then remove foil from both. Continue baking uncovered for an additional 15-20 minutes until the squash is tender and the cheese on top is golden brown and bubbly.
- Make roasted garlic butter and combine: Remove the garlic from the oven and allow it to cool slightly. Squeeze the soft roasted garlic cloves into a bowl, add the room temperature salted butter and 1 tablespoon of chopped sage, then mash together using a fork until combined into a creamy butter. Spread this flavorful roasted garlic butter over the hot squash. Use a fork to scrape the flesh of the spaghetti squash into strands, mixing the cheese and garlic butter throughout for a rich, cohesive dish. Serve and enjoy!
Notes
- To make the dish vegetarian, ensure all cheeses used are free of animal rennet.
- For a richer dish, use heavy cream instead of whole milk.
- Can be prepared ahead of time by roasting the squash and garlic ahead and combining right before serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- Adjust red pepper flakes to taste for desired spiciness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
