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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 and savory vegetarian dish combining naturally sweet roasted spaghetti squash with a rich blend of mozzarella, Parmesan, ricotta, and cream cheese. Enhanced by mellow roasted garlic and olive oil, this low-carb meal offers creamy texture and balanced flavors, perfect for weeknights or special occasions.

  • Total Time: 1 hour 10 minutes
  • Yield: 2 stuffed spaghetti squash halves (serves 2-4) 1x

Ingredients

Scale

Main Ingredients

  • 1 medium spaghetti squash
  • 1 whole head of garlic
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup cream cheese, softened
  • 2 tablespoons olive oil, divided
  • Salt, to taste
  • Black pepper, to taste

Optional Fresh Herbs & Garnishes

  • Fresh parsley or basil, chopped
  • Extra virgin olive oil (for drizzling)
  • Crushed red pepper flakes

Instructions

  1. Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon olive oil, then place them cut-side down on a baking sheet. Roast for 35-40 minutes until tender and strands can be easily shredded with a fork.
  2. Roast the Garlic: While the squash roasts, drizzle a whole head of garlic with remaining 1 tablespoon olive oil, wrap it tightly in foil, and place it in the oven alongside the squash. Roast for 30-35 minutes until soft and caramelized. Let cool, then squeeze out the roasted garlic cloves.
  3. Shred the Squash: Remove the spaghetti squash from the oven. Use a fork to carefully scrape the flesh, allowing it to separate into spaghetti-like strands. Transfer the strands into a large mixing bowl.
  4. Mix the Cheese Filling: Add the roasted garlic cloves, mozzarella, Parmesan, ricotta, and cream cheese to the bowl with spaghetti squash. Season with salt and pepper. Toss everything together until the mixture is creamy and the cheeses are evenly distributed.
  5. Stuff and Bake: Spoon the cheese and squash mixture back into the hollowed-out squash shells. Place them on the baking sheet and bake at 375°F (190°C) for 15 minutes until the top is bubbly and golden.
  6. Garnish and Serve: Remove from the oven and sprinkle with chopped fresh herbs if desired. Optionally drizzle with extra virgin olive oil or sprinkle crushed red pepper flakes before serving warm.

Notes

  • Choose a spaghetti squash that feels heavy for its size to ensure ample flesh for the dish.
  • Cut squash halves evenly and roast cut-side down for uniform cooking.
  • Use room temperature cheeses to ensure a smooth, creamy filling without clumps.
  • Do not skip roasting the garlic, as it brings a sweet and complex flavor key to the recipe.
  • Reserve some plain roasted squash strands for salads or as a healthy side dish.
  • To reheat leftovers, warm gently in the oven covered with foil or microwave in short bursts with a splash of milk or cream to retain creaminess.
  • Substitute ricotta or mascarpone if cream cheese is unavailable.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/2 stuffed squash half
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 15 g
  • Cholesterol: 55 mg

Keywords: spaghetti squash, stuffed squash, roasted garlic, four cheese, vegetarian, low carb, gluten free, comfort food