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Easy and Delicious Four-Cheese Spaghetti Squash Recipe

Easy and Delicious Four-Cheese Spaghetti Squash

Roasted spaghetti squash is tossed with a creamy garlic sauce made from four cheeses, then broiled until hot, bubbly, and lightly browned. It is a comforting vegetarian dinner with tender strands and plenty of savory flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium medium spaghetti squash, about 3 to 4 lb
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
Cheese Sauce
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella
  • 1/2 cup finely grated Parmesan
  • 1/4 cup shredded Romano or Asiago cheese
Optional Finish
  • 2 tablespoons fresh parsley, chopped
  • 1 pinch red-pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds and stringy pulp.
  2. Brush the cut sides with olive oil and season with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the squash cut-side down on a parchment-lined baking sheet.
  3. Roast for 40 to 50 minutes, until the flesh can be pierced easily with a fork. Let the squash cool for several minutes, then scrape the flesh into strands, keeping the shells if you plan to use them as serving bowls.
  4. Melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  5. Add the cream, ricotta, mozzarella, Parmesan, and Romano or Asiago. Stir over low heat until the sauce is smooth and melted, taking care not to boil it.
  6. Fold the squash strands into the cheese sauce and season with the remaining salt and pepper. Stir in the parsley and red-pepper flakes if using.
  7. Return the mixture to the squash shells or place it in a baking dish. Sprinkle with a little extra mozzarella or Parmesan, then broil for 2 to 4 minutes, until bubbling and lightly browned.

Notes

Roast the squash cut-side down for tender strands and less surface drying. Scrape lengthwise for longer strands. Keep the cheese sauce over low heat because high heat can make the ricotta and cream sauce grainy or cause the cheese to separate.