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4 Cheese Roasted Garlic Stuffed Spaghetti Squash

4 Cheese Roasted Garlic Stuffed Spaghetti Squash

4 Cheese Roasted Garlic Stuffed Spaghetti Squash is a comforting, creamy, and cheesy dish that blends roasted garlic with four decadent cheeses inside tender, naturally sweet spaghetti squash strands. This flavorful and healthy recipe is perfect as a vegetarian main or a hearty side, featuring warm textures and rich tastes ideal for both cozy dinners and crowd-pleasing occasions.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 1 medium spaghetti squash
  • 1 whole garlic bulb
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded fontina cheese
  • 4 oz cream cheese, softened
  • 2 tbsp olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Ingredients

  • Fresh herbs (such as basil or parsley), chopped, for garnish
  • Red pepper flakes or diced jalapeños (for spicy kick)
  • Cooked Italian sausage or crispy bacon (for meaty upgrade)
  • Fresh thyme, rosemary, or oregano (for herbaceous touch)
  • Toasted pine nuts or walnuts (for nutty crunch)

Instructions

  1. Prepare and Roast the Spaghetti Squash: Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for approximately 40 minutes until tender and strands can be easily shredded with a fork.
  2. Roast the Garlic: While the squash roasts, wrap the whole garlic bulb in foil and roast alongside the squash for about 30 minutes. When soft and fragrant, squeeze the roasted garlic cloves out of their skins and set aside.
  3. Scrape and Mix the Filling: When the squash is cool enough to handle, use a fork to shred the flesh inside the shells into spaghetti-like strands. In a bowl, combine the squash strands with the roasted garlic, cream cheese, mozzarella, fontina, parmesan, and fresh herbs if using. Stir gently until fully incorporated.
  4. Stuff and Bake: Spoon the cheese and squash mixture back into the spaghetti squash shells, smoothing the tops. Place the stuffed shells on a baking sheet and bake at 375°F (190°C) for 15–20 minutes until the tops are golden and bubbly.
  5. Serve Warm: Remove from the oven and allow to cool slightly before serving to let flavors meld and the texture set perfectly.

Notes

  • Choose medium-sized, firm spaghetti squashes for easier handling and balanced filling-to-squash ratio.
  • Roasting garlic mellows its sharpness and enhances aroma—do not skip this step.
  • Use fresh shredded or cut cheeses for better melting and creaminess.
  • Season gradually, as parmesan and fontina add saltiness to the filling.
  • Allow the dish to rest a few minutes post-baking to prevent burning and improve texture.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/4 stuffed squash half
  • Calories: 320
  • Sugar: 5g
  • Sodium: 470mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 50mg

Keywords: spaghetti squash, roasted garlic, four cheese, stuffed squash, vegetarian, gluten free, comfort food, baked squash, cheesy squash