Cheesy Spaghetti Squash Recipe

September 17, 2020

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Cheesy Spaghetti Squash Recipe – it’s my favorite thing to make spaghetti squash! It’s like alfredo or macaroni and cheese but with a veggie instead of pasta. In other words it’s seriously delicious comfort food!

Cheesy spaghetti squash shown with a fork removing a portion.

Cheesy Spaghetti Squash Recipe

A recipe for when those cheesy dinner cravings strike! It’s the perfect way to use us spaghetti squash and it’s a recipe that will even get the kids to try it.

There are a few steps to the recipe but the end result is worth every bit of effort!

The hardest part is cutting the squash – but with a very sharp chef’s knife and trimmed off ends f(or a more stability) it’s can be done. Or I’ve listed the microwave tip for softening the skin to make cutting easier.

This is the perfect recipe to make for a fall meal. And you can pair it with a roasted chicken (or slow cooker chicken) or a simple cozy soup to complete it.

Shortcut Tip:

If you’d like to simplify the recipe you can even skip the second roasting and just serve the cheesy, saucy spaghetti squash straight from the pan. If going this route:

  1. Scoop out and use up all of the spaghetti squash strings (no need to leave any intact to help the skins hold a shape).
  2. Melt the 3/4 cup of mozzarella cheese into the sauce along with the parmesan then just omit the other 1/2 cup mozzarella.

Image of ingredients used to make cheesy spaghetti squash shown. Includes spaghetti squashes, mozzarella, parmesan, half and half, flour, butter, olive oil, garlic, parsley, salt and pepper.

Cheesy Spaghetti Squash Ingredients

  • Spaghetti Squash
  • Olive oil
  • Butter
  • Garlic
  • Flour
  • Parmesan cheese
  • Mozzarella cheese
  • Half and half
  • Salt and pepper
  • Parsley (Optional)

Collage of four images showing how to roast and shred spaghetti squash.

How to Roast Spaghetti Squash

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Place squash cut side up on baking sheet.
  3. Brush flesh with olive oil. Sprinkle with salt and pepper.
  4. Turn upside down.
  5. Bake in preheated oven until tender, about 40 minutes.
  6. Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork.
  7. With this recipe: You’ll want to leave about 1/4-inch border. Set squash aside and return unfilled boats to baking sheet.

Collage of four images showing how to make cheesy alfredo style sauce.

How to Make Cheesy Spaghetti Squash

  1. Roast squash as directed above.
  2. In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.While whisking vigorously slowly pour in half and half. Let cook until just thickened.
  3. Reduce to low heat, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
  4. Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
  5. Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese.
  6. Return to oven and bake until cheese has melted, about 10 minutes.
  7. Sprinkle with parsley and serve warm.

Collage of four images showing spaghetti squash tossed with cheese sauce and filling hollowed out spaghetti squash.

Tips and Variations

  • Roast squash to al dente so it’s not wet and mushy.
  • Be sure to adequately season with salt so it doesn’t end up bland.
  • Use real Parmigiano Reggiano for the best flavor.
  • Try it with other flavorful cheeses like Romano (in place of parmesan) or mild provolone (in place of mozzarella).
  • Use milk in place of half and half if you want to cut calories. If you want to make it super rich try it with heavy cream (omit the flour).

Overhead image of four spaghetti squash filled with cheese, they are resting on a parchment paper lined baking sheet.

More Tasty Fall Vegetable Recipes to Try

Cheesy spaghetti squash shown with a fork removing a portion.
5 from 3 votes

Cheesy Spaghetti Squash Recipe

This is my favorite thing to make spaghetti squash! It's like alfredo or macaroni and cheese but with a veggie instead of pasta. In other words it's seriously delicious comfort food!
Servings: 8
Prep20 minutes
Cook50 minutes
Ready in: 1 hour 10 minutes

Ingredients

  • 6 - 6.5 lbs spaghetti squash (3 medium or 2 large), halved, scoop out seeds and membranes*
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 1/2 Tbsp minced garlic (about 4 cloves)
  • 1 Tbsp all-purpose flour
  • 1 cup parmesan cheese (imported)
  • 1 1/4 cups mozzarella cheese, divided
  • 1 1/4 cups half and half, then a little more if needed
  • Salt and freshly ground black pepper, to taste
  • 1 Tbsp minced parsley, for garnish (optional)

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
  • Bake in preheated oven until tender, about 40 minutes.
  • Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
  • In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
  • While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
  • Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
  • Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
  • Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
  • Return to oven and bake until cheese has melted, about 10 minutes.
  • Sprinkle with parsley and serve warm.

Notes

*If you want squash to be easier to cut then follow this method:
  • Use a sharp knife to pierce holes in squash along where you will be halving, as if making a dotted around the squash (do not skip this step of piercing through skin or steam can build up and cause squash to burst!).
  • Place in microwave and cook for 5 minutes. Let cool slightly before removing from microwave.
  • Cut along dotted line and proceed as directed in step 1.
**Tip: If squash is tipping on one side (prior to second bake) prop it up with a strip of balled up aluminum foil underneath so filling doesn't spill out.
Nutrition Facts
Cheesy Spaghetti Squash Recipe
Amount Per Serving
Calories 275 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 44mg15%
Sodium 393mg17%
Potassium 356mg10%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 7g8%
Protein 11g22%
Vitamin A 884IU18%
Vitamin C 9mg11%
Calcium 339mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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8 Comments

  • Jennifer

    Thank you for this new idea with spaghetti squash. To cut the time, I used my instant pot to cook the squash, then scooped the squash into a casserole dish to mix all the ingredients. When mixing in the cheese, it reminded me of spinach artichoke dip, so I threw spinach and artichokes in mine. The kids preferred this dish without the spinach and artichokes.

    • Jaclyn

      Jaclyn Bell

      I would love it with spinach and artichokes, great idea! Thanks for the tips!

  • Pat

    There are 2 things I noticed, in addition to liking the flavor of this dish.
    Too much cheese and dairy; maybe if my spaghetti squash had been larger, it would have worked, but for 2 servings, I chose a smaller one.
    There should be a direction to place each half of the squash in a small loaf pan to finish it; it tipped, because, of course, the squash is round on a flat pan, and half the filling ran out on the pan, and had to be scooped up and placed back in the pan.
    Thanks for suggesting parchment paper below the squash; easier cleanup.
    Pat

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! The ratio issue is likely due to the size of the spaghetti squash used. I recommend sticking with the larger squashes or the other option is to cut the sauce and cheeses in half.
      Then as far as the tipping a larger squash shouldn’t do this but I’ve listed a note at the bottom to prevent that from happening to anyone else. A strip of balled up aluminum foil can help prop it up.
      Thanks for your input!

  • Fayola Romano

    Amazing!!
    I’m a huge pasta lover. The build up of flavor is incredible and I can see myself making several variations of this…

    • Jaclyn

      Jaclyn Bell

      I’m so glad you enjoyed it Fayola! Thanks for taking the time to leave a review!