Classic pasta is not fun anymore lets swap it with seasonal squash,
with 4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash.
Roasted spaghetti squash stuffed with a creamy 4 cheese béchamel
sauce and sweet buttery roasted garlic. Bake everything together until
the cheese is melted perfectly. This is an perfect, easy, delish dish for
welcoming autumn days.
Let me tell you a story, when I used to live alone spaghetti squash
was my very first lazy night meal. But in my family it’s fall dish. Now I
prepare for my family in million ways. It simply taste good with butter
and salt but I discovered many other ways to make it healthy, fun and
tasty.Today I’ll share one of my spaghetti recipe.
To enjoy the pasta night in a healthier way follow my steps:
Ingredients
1 and 1/4 cups whole milk or heavy cream
6 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves
1 cup shredded fontina cheese
1/2 cup shredded mozzarella or creamy gouda
1 cup shredded provolone cheese
2 medium spaghetti squash, halved and seeds removed
1/4 cup grated parmesan
Salt and pepper
1 head garlic
Olive oil
2 tablespoons salted butter (room temperature)
Instructions
1. Preheat the oven to 425° F.
2. In a medium bowl, mix the milk, spinach, sage, thyme, fontina, and mozzarella.
Season it with some red pepper flakes, salt, and pepper.
3. Take a baking dish, place the squash, and season them with salt and pepper. Then,
sprinkle 1/2 of the provolone cheese into each squash, then evenly divide the milk and
cheese mix among the squash chambers. Cover the top with the remaining provolone
and parmesan. Cover the squash with foil decently.
4. For intense flavor, slice off the top portion of the garlic head to expose the cloves.
Then place the garlic on a piece of foil and drizzle with olive oil and wrap it up.
5. Bake it for half an hour. Continue baking the squash and garlic without foil for another
15-20 minutes or until the squash is tender and the cheese is golden brown.
6. Let the garlic cool down, squeeze the cloves add butter and 1 tablespoon sage into a
bowl. Mash the cloves into the butter with a fork. Spread the butter mix over the squash
evenly, then use a fork to scrape the squash into strands, mix the cheese with the
squash. Ready to go! Enjoy.
This is a great recipe for busy work nights when you just need to come
home, relax and throw something into the oven. Or when you just
want comfort food, you’re also looking for something semi healthier.
Perfect for autumn!
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