Cheese Garlic Spaghetti Squash: Comfort Food Made Easy

Experience the indulgent Cheese Garlic Spaghetti Squash, a gluten-free and vegetarian delight packed with five cheeses and spinach.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 cup Mozzarella Cheese Adds gooeyness and mild flavor; substitute with any meltable cheese for similar results.
1 cup Fontina Cheese Contributes creaminess and a slightly nutty taste; Gruyère makes a great alternative.
1 cup Provolone Cheese Provides a sharp, tangy flavor; can be swapped for Monterey Jack for a milder profile.
1/2 cup Parmigiano Reggiano (Parmesan Cheese) Delivers a salty, umami kick; Grana Padano works well in its place.
1/2 cup Ricotta Cheese Ensures creaminess and moisture; for a lighter option, simply raise the cream amount.
1/2 cup Heavy/Whipping Cream Adds richness; for a lighter alternative, consider half and half or a plant-based cream.

For the Vegetables and Seasoning

2 cups Fresh Spinach Brings color, nutrition, and a hint of earthiness; kale can be a tasty substitute if desired.
3 cloves Garlic Enhances flavor with a robust aroma; fresh garlic is highly recommended for the best taste.
1 teaspoon Thyme Adds herbal notes; feel free to use dried thyme at half the amount.
Salt Essential for seasoning to taste—be cautious with salt since cheeses can be salty.
Pepper Essential for seasoning to taste.

For Baking

1 medium Spaghetti Squash The star of the dish, providing a unique base; ensure you choose a small to medium-sized squash for optimal cooking.

Equipment

Oven
Baking Sheet
Mixing bowl
sharp knife
spoon

Method

Cooking Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on the baking sheet and roast for 30-40 minutes or until tender.
Mix mozzarella, fontina, and provolone cheeses in a large bowl.
Add Parmesan, ricotta, cream, spinach, garlic, thyme, salt, and pepper into the cheese mixture and combine until well mixed.
Once the squash is done, flip it cut side up, fill with cheese mixture, and top with remaining shredded cheese.
Return to oven and bake for an additional 15-20 minutes until cheese is bubbly and golden.
Let cool for a few moments before serving and enjoy!

Nutrition

Serving: 1dishCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 50IUVitamin C: 30mgCalcium: 40mgIron: 10mg

Notes

Use small to medium-sized spaghetti squash for even cooking. For the best flavor, always use fresh garlic. Make ahead by assembling and refrigerating the dish a day prior.

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