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4 Cheese Roasted Garlic Stuffed Spaghetti Squash

4 Cheese Roasted Garlic Stuffed Spaghetti Squash
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A cozy and comforting 4 Cheese Roasted Garlic Stuffed Spaghetti Squash recipe that combines the natural sweetness of roasted spaghetti squash with a rich blend of mozzarella, parmesan, ricotta, and cream cheese, infused with mellow roasted garlic. This low-carb, gluten-free dish offers creamy, melty goodness and a vibrant presentation, perfect for a healthy weeknight dinner or meal prep.

Ingredients

Scale

Base

  • 1 large spaghetti squash
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Roasted Garlic

  • 1 whole bulb of garlic
  • 1 tbsp olive oil

Cheese Mixture

  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup ricotta cheese
  • 4 oz softened cream cheese

Optional Fresh Herbs and Seasonings

  • 2 tbsp chopped fresh parsley or basil (optional)
  • Salt and pepper, to taste

Instructions

  1. Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for about 40 minutes, or until the squash is tender and strands easily peel away with a fork.
  2. Prepare the Roasted Garlic: While the squash roasts, slice off the top of the whole garlic bulb, drizzle it with olive oil, and wrap it in foil. Roast in the oven alongside the squash for about 30 minutes until the garlic is soft and fragrant. Once cooled, squeeze the roasted cloves out of their skins.
  3. Combine the Cheese Mixture: In a large bowl, mix together the mozzarella, parmesan, ricotta, and softened cream cheese. Stir in the roasted garlic cloves and season with salt and pepper. This mixture forms the creamy, cheesy filling for the squash.
  4. Scrape and Stuff the Squash: When the squash is cool enough to handle, use a fork to scrape the flesh into noodle-like strands. Set some aside to mix with the cheese filling, leaving enough inside the shells to support the stuffing. Blend the reserved squash strands into the cheese mixture, then generously spoon the filling back into each squash half.
  5. Bake Until Golden and Bubbling: Place the stuffed squash halves back on a baking sheet and bake at 375°F (190°C) for 20 minutes, or until the tops are bubbly and lightly golden, allowing the flavors to meld and creating a luscious golden crust.

Notes

  • Use a sharp knife to safely and easily cut the spaghetti squash.
  • Don’t overscoop the squash flesh; leave some inside the shell to hold the stuffing well and avoid sogginess.
  • Roast garlic gently to ensure a mellow, sweet flavor without bitterness.
  • Mix cheeses at room temperature for a smooth, creamy filling without lumps.
  • Add fresh herbs like parsley or basil just before serving to brighten the dish and balance richness.

Nutrition

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

Find it online: https://juliaglam.com/4-cheese-roasted-garlic-stuffed-spaghetti-squash/