4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash

Ingredients

For the Spaghetti Squash:

• 1 large spaghetti squash

• 2 tbsp olive oil

• Salt and pepper, to taste

• 4–5 whole garlic cloves (for roasting)

For the Alfredo Cheese Filling:

• 2 tbsp butter

• 2–3 garlic cloves, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan

• 1/2 cup shredded mozzarella

• 1/4 cup shredded fontina or provolone

• 1/4 cup ricotta cheese

• Salt and black pepper, to taste

• Pinch of nutmeg (optional)

Optional Garnish:

• Fresh parsley or basil

• Extra Parmesan

• Crushed red pepper flakes

Instructions

1. Roast the Spaghetti Squash

1. Preheat oven to 400°F (200°C).

2. Slice squash in half lengthwise and scoop out seeds.

3. Brush cut sides with olive oil, season with salt and pepper, and place garlic cloves in the cavity.

4. Place cut-side down on a baking sheet and roast 35–45 minutes, until tender.

2. Make the 4 Cheese Alfredo

1. In a skillet, melt butter over medium heat.

2. Sauté minced garlic until fragrant, about 1 minute.

3. Add heavy cream and simmer 2–3 minutes.

4. Stir in Parmesan, mozzarella, fontina, and ricotta. Cook until smooth and creamy.

5. Season with salt, pepper, and a pinch of nutmeg.

3. Assemble the Stuffed Squash

1. Use a fork to shred the roasted squash into spaghetti-like strands.

2. Mix some squash into the Alfredo sauce for a creamy filling.

3. Spoon the cheesy mixture back into the squash shells.

4. Bake

1. Optional: sprinkle extra mozzarella or Parmesan on top.

2. Bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.

5. Serve

• Garnish with fresh parsley or basil and a pinch of red pepper flakes. Serve hot.