Baked Four Cheese Garlic Spaghetti Squash Recipe

Introduction

This Baked Four Cheese Garlic Spaghetti Squash is a comforting and flavorful twist on a classic vegetable side dish. Filled with a rich, creamy blend of cheeses and fresh garlic, it bakes to tender perfection and makes a delicious, low-carb alternative to pasta.

Ingredients

• 1 large spaghetti squash
• 5 garlic cloves, minced
• 1/2 cup water
• 1 chicken bouillon cube, crumbled
• 1 cup heavy cream
• 1 cup Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
• Fresh thyme
• Fresh ground pepper
• Parsley, chives, or green onions, finely chopped

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Firmly hold the spaghetti squash and chop off the tip and tail. Cut it in half lengthwise and scoop out the seeds and innards. Place both halves on a baking sheet, stabilizing them with a small foil ring if needed. Sprinkle freshly cracked pepper over each half.
2. Step 2: In a large bowl, combine the minced garlic, heavy cream, water, crumbled bouillon cube, chopped chives, and fresh thyme. Mix these ingredients well.
3. Step 3: Sprinkle a layer of grated cheese into the cavities of each squash half. Divide the cream mixture evenly on top of the cheese in each half, then add another layer of cheese on top.
4. Step 4: Roast the squash in the oven for 40 to 50 minutes, or until the flesh is very tender when poked with a fork. Remove from the oven and serve immediately.

Tips & Variations

• For a vegetarian version, replace the chicken bouillon cube with vegetable bouillon or simply use salt.
• Try adding a pinch of red pepper flakes to the cream mixture for a slight kick.
• Use fresh herbs like basil or oregano if thyme is unavailable.
• If you want a crispier top, broil the squash for 2-3 minutes at the end of baking—but watch carefully to prevent burning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of cream or water if the filling seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the squash halves with the cheese and cream mixture, cover them tightly, and refrigerate for up to 24 hours before baking. Bake as instructed when ready.

What if I don’t have a four-cheese blend?

Feel free to use any combination of mozzarella, cheddar, provolone, and asiago you have on hand, or substitute with other favorite melting cheeses for a personalized flavor.

Baked Four Cheese Garlic Spaghetti Squash Recipe

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★★★★★

4.6 from 59 reviews

This Baked Four Cheese Garlic Spaghetti Squash recipe transforms the naturally mild spaghetti squash into a rich, creamy, and flavorful dish with a blend of four cheeses and fresh herbs. Enhanced with garlic and chicken bouillon for depth, and baked to tender perfection, it offers a comforting, low-carb alternative to traditional pasta dishes.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Vegetables

• 1 large spaghetti squash
• 5 garlic cloves, minced
• Fresh thyme (to taste)
• Fresh ground pepper (to taste)
• Parsley or chives or green onions, finely chopped (to garnish)

Liquids and Seasonings

• 1/2 cup water
• 1 chicken bouillon cube, crumbled
• 1 cup heavy cream

Cheese

• 1 cup Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)

Instructions

1. Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Firmly hold the spaghetti squash and cut off both the tip and tail. Slice the squash lengthwise in half and scoop out the innards and seeds. Place the two halves cut-side up on a baking sheet; use a small foil ring or similar support to keep them stable. Sprinkle fresh cracked pepper over each half.
2. Mix Cream and Seasonings: In a large bowl, combine the minced garlic, heavy cream, 1/2 cup water, crumbled chicken bouillon cube, finely chopped chives, and fresh thyme. Stir well to blend all the flavors.
3. Assemble Squash Halves: Sprinkle a layer of the grated cheese into the cavities of each squash half. Evenly divide the cream and herb mixture over the cheese in each half, then top with the remaining cheese to create a rich topping.
4. Bake to Tenderness: Place the baking sheet with the stuffed squash in the preheated oven and roast for 40 to 50 minutes. Bake until the spaghetti squash flesh is very tender and can be easily pierced with a fork. Remove from oven.
5. Serve: Garnish with parsley, chives, or green onions as desired, then serve immediately while warm and creamy.

Notes

• Use a foil ring or other support to prevent the squash halves from tipping over during baking.
• Fresh cracked pepper is preferred over pre-ground for best flavor.
• The chicken bouillon cube adds depth to the filling as a salt alternative.
• Adjust the mixture of fresh herbs according to your preference.
• This dish is best served immediately to enjoy the melted cheese and creamy texture.

Keywords: spaghetti squash, four cheese, baked squash, garlic cheese squash, low carb pasta alternative, Italian cheese blend, creamy squash bake