Cheesy Alfredo Spaghetti Squash
Description
I’m one of those people who drops a couple of bags of spaghetti squash into the Costco cart…it’s so easy, and so delicious to dress up! This variation is borrowed from Half Baked Harvest, though I simplified it and made a note to toss in some leftover roast chicken if I have it – enjoy!
Ingredients
2 medium spaghetti squash – the plan is to cut these evenly in half, so stab them a few times along the eventual cut line with a paring knife, and microwave individually for 3 minutes – this will make them much easier to cut in half and remove the seeds.
olive oil, kosher salt and freshly ground pepper for roasting the squash
1 1/2 c. cream
1 bag (500 g) frozen spinach – thawed and squeezed dry
1 t. EACH dry sage AND thyme (or 1 T. EACH fresh)
1 c. EACH grated fontina AND smoked gouda (use whatever cheese combo you prefer, mozzarella is a great option as well as regular gouda)
1 c. grated provolone (I used Bergeron Classique)
kosher salt, freshly ground pepper and/or red pepper flakes to taste
~1/2 c. grated Parmesan for topping
Check the link if you’d like to add a roasted garlic drizzle!
Instructions
Preheat the oven to 400 and line a large baking sheet with parchment and set out the prepped squash. Rub or spray each cleaned half with olive oil and generously sprinkle with salt and pepper. Roast for 10 minutes, or if your squash are especially large, roast for 20 to 30 minutes.
As the squash are (pre) roasting, mix the cream, spinach, sage, thyme, fontina and gouda in a large bowl and season to taste with salt, pepper and red pepper flakes. When the squash has finished it’s initial roast, sprinkle half of the provolone evenly across the bottom of the 4 halves, and then divide evenly and spread the cheesy spinach goodness into each. Cover the filled squash with foil and bake for 30 minutes.
Remove from the oven, remove the foil, sprinkle on the Parmesan and bake for another 15 minutes or so until filling is bubbling and the tops are nicely browned. Carefully serve onto individual plates or shallow bowls and use a fork to scrape the squash from the sides and bottom and mix into the filling for easy, delicious eating!
