Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
A cozy, cheesy dish that combines roasted spaghetti squash with a rich cheesy spinach filling and garlic sage butter, perfect for weeknight meals.
Ingredients
For the Filling
- 1 1/4 cups whole milk or heavy cream
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
- 1 cup shredded fontina cheese
- 1/2 cup shredded mozzarella or creamy gouda
- 1 cup shredded provolone cheese
- 1/4 cup grated parmesan cheese
- Kosher salt and black pepper to taste
For the Squash and Garlic
- 2 medium spaghetti squash, halved and seeds removed
- 1 head of garlic
- Olive oil for drizzling
For the Garlic Sage Butter
- 2 tbsp salted butter, room temperature
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine the milk, spinach, sage, thyme, fontina, and mozzarella. Season with salt and pepper, and add a pinch of red pepper flakes if desired.
- Place the spaghetti squash halves in a baking dish. Season the cut sides with salt and pepper. Divide half of the provolone cheese between the two squash halves, sprinkling it into the bottom. Fill the squash cavities evenly with the milk and cheese mixture. Top with the remaining provolone and parmesan. Cover the dish with foil.
- Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil.
Baking
- Place both the garlic and the squash in the oven and bake for 30 minutes.
- After 30 minutes, remove the foil from the squash and garlic, and continue baking for another 15-20 minutes, or until the squash is tender and the cheese is golden and bubbly on top.
Making the Garlic Sage Butter
- Once the garlic has cooled slightly, squeeze the roasted cloves into a bowl. Add the softened butter and 1 tablespoon of chopped sage. Mash everything together with a fork to make a smooth garlic butter spread.
Serving
- Spread the garlic sage butter over the roasted squash halves. Use a fork to gently scrape the squash into strands, mixing the cheese and spinach filling with the squash as you go. Serve hot and enjoy!
Notes
Cool leftovers to room temperature, then cover and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave in short bursts to keep texture. For longer storage, freeze in an airtight container for up to 2 months and thaw overnight before reheating. Dry the spinach well, roast the garlic until soft, and use a mix of cheeses for better melting.