Four Cheese Garlic Spaghetti Squash — Damn Delicious

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Four Cheese Garlic Spaghetti Squash

A skinny version of everyone’s favorite comfort food. It’s quick, easy, healthy and nutritious! Win-win all around!

Greetings from København!

It is super windy here with an actual wind storm at 42 degrees F.

And yes, 42 degrees is quite cold for a California wimp like me.

No judgment, please.

I was just wearing flip flops at The Grove earlier this week.

But with leg warmers, stockings and [camping] heat packs for my hands (genius, I know!), I’m hoping I can survive through and through.

Until then, let’s get ready for our New Year’s resolutions.

That is, after we demolish this cheesy pizza bread all week.

We need balance.

We need cheese bread.

And spaghetti squash.

Smothered in my favorite four cheese alfredo.

Four Cheese Garlic Spaghetti Squash

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

A skinny version of everyone’s favorite comfort food. It’s quick, easy, healthy and nutritious! Win-win all around!

Ingredients:

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups 2% milk, or more, as needed
  • 1/2 cup half and half*
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded fontina cheese
  • 1/4 cup shredded Gruyere cheese
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

For the spaghetti squash

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  7. Gradually whisk in milk, half and half, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  8. Stir in spaghetti squash until well combined.
  9. Serve immediately, garnished with chives, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

*The squash can be placed in the microwave for 2-5 minutes for easier slicing.

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19 comments

This looks amazing!

I was in that exact city last winter. I know you must be enjoying yourself. There are lots of troll figures everywhere which caught me by surprise. (i also live in los angeles) please please eat lots of pastries, they are so amazing.

nice break from hi-cal fare, flavors look great even without the pasta, thank you for sharing this!

This is like fondue spaghetti….Yumm!!

This looks amazing! I never would have thought to mix cheese and spaghetti squash together!

nice break from hi-cal fare, flavors look great even without the pasta, thank you for sharing this!

This looks great! Can I ask what dish you made it in?

It’s actually a pan!

Looks amazing, can you substitute the flour for something even healthier like almond flour or coconut flour? X

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

This looks absolutely amazing. I’ve put myself on a diet – a very strict diet – a wedding diet. I need to lose some weight before my wedding day, towards the end of the year. However, I’ve got a horrible craving for pasta! This recipe made my mouth water.

But let me get to my question… the Nutrition Facts Sheet did not specify Serving Size. Servings Per Container is 4. So is it safe to assume the serving size = 1 and the calories for 1 serving = 453.2? If so, this would make for a fantastic dinner under 500 calories!

Please get back to me when you have the time.
Thank you for this spaghetti alternative!

Yes, 1 serving = 453.2.

Can I cook the squash ahead of time and add it to the sauce the next day? I’ve never made a spaghetti squash before.

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