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Baked Four-Cheese Garlic Spaghetti Squash Recipe

Baked Four-Cheese Garlic Spaghetti Squash

Roasted spaghetti squash strands are tossed with a rich garlic four-cheese sauce, returned to the squash shells, and baked until bubbling and golden. This cozy dinner serves four.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 about 3 pounds medium spaghetti squash
  • 1 tablespoon olive oil
Garlic Cream Sauce
  • 3-4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, softened
Cheese Blend
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 1/2 cup shredded provolone or fontina
  • 1/4 cup shredded Romano or additional Parmesan
Seasoning
  • 1/2 teaspoon kosher salt, plus more for the squash
  • 1/4 teaspoon black pepper
Optional Garnish
  • 2 tablespoons fresh parsley, chopped
  • 1 pinch red-pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise and scrape out the seeds.
  2. Brush the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet.
  3. Roast for 35–45 minutes, until the flesh separates easily into strands when pierced with a fork. Let the squash cool slightly.
  4. Scrape the squash flesh into strands, keeping the shells intact for serving.
  5. Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 30–60 seconds, just until fragrant without browning it.
  6. Add the cream and softened cream cheese, stirring until smooth. Remove the saucepan from the heat, then mix in the mozzarella, Parmesan, provolone or fontina, and Romano.
  7. Season the sauce with kosher salt, black pepper, and optional red-pepper flakes. Fold the squash strands into the cheese sauce until evenly coated.
  8. Spoon the mixture back into the squash shells. Sprinkle a little extra mozzarella or Parmesan over the tops.
  9. Bake at 400°F for 10–15 minutes, until hot and bubbling. Broil briefly for a browned top, watching closely, then garnish with parsley and serve immediately.

Notes

For easier cutting, microwave the whole squash for 4–5 minutes before halving it lengthwise. Avoid overcooking the squash during the first roast because slightly firm strands hold their texture better during the second bake. Reserve a little shredded cheese for the top and broil for 1–2 minutes at the end if desired.