Looking for an easy weeknight side dish for two? This Cheesy Stuffed Spaghetti Squash gives you a big serving of veggies combined with some cheese and tasty seasonings for a delicious side that also doubles as a light dinner!
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Believe it or not until a few years ago I’d only had only had spaghetti squash a handful of times. It was one of those things that always sounded good to me but never quite made sense. Then I came across a recipe that I decided I needed to try - wow, did I feel like I'd been missing out!
So I had a few friends over, one who’s a big spaghetti squash fan and I started testing different variations. I landed on this cheesy garlic version - it really is the perfect fall veggie!
Notes from the Kitchen
- Microwave first: Spaghetti squash can be bit difficult to cut in half so to make your life easier you can start by softening the squash in the microwave for 3-4 minutes.
- Storage: Once cooked, the squash strands will keep for a day or two in the refrigerator. I don't recommend keeping the entire cooked squash in the fridge - it will get pretty soggy.
- Meal prep: If you want to prep this in advance, you can convert it into a casserole. After you combine the squash with the cheese mixture, put it back into a baking dish coated with cooking spray, cover tightly and refrigerate for a day or two until you are ready to bake it. You'll want to add about 5 minutes to the final cooking time to make sure it's fully heated.
How to Make Spaghetti Squash
The best thing about cooking spaghetti squash is that it takes almost no prep work! Just slice it in half, scoop out the seeds, season with salt & pepper, drizzle with olive oil and pop it in the oven to roast.
And transforming it into spaghetti after it's cooked? A piece of cake! No special tools required, just a fork and about 5 minutes to get those nice spaghetti-like tendrils.
- Cook the squash: Slice the squash in half and then scoop out the seeds. Season each half with a bit of salt & pepper, drizzle with olive oil then bake it, cut side down, for about 40 minutes.
- Make the cheese mixture: Mix the cheese with the half & half, thyme, salt and pepper. Refrigerate the mixture until the squash is cooked.
- Create the strands: Once it's done cooking, let the squash cool for about 15 minutes so you can handle it. Use a fork to turn it into spaghetti strands.
- Stuff the squash: Add the strands to the cheese mixture and stir it up. Then spoon the mixture back into the squash halves. Top with some additional shredded cheese.
- Bake the stuffed squash: Pop the stuffed squash back into the oven and bake for another 15 minutes or so, until the cheese is melted.
The magic of spaghetti squash is that it goes with just about anything! Since this recipe only takes 10 minutes to prep, it makes a great addition to your fall and winter weeknight sides rotation!
Looking for other tasty vegetable side dishes? Check out this Miso Glazed Roasted Cauliflower or these Roasted Carrots with Cumin, Honey & Ricotta.
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Cheesy Garlic Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 ¼ cup Italian four cheese blend, divided
- ¼ cup half and half
- 1 teaspoon dried thyme
- 3 garlic cloves, minced
- ½ teaspoon coarse ground pepper
- ½ teaspoon salt
- 1 tablespoon chopped chives
Instructions
- Heat the oven. Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Prep the squash. Using a sharp knife, cut the top off of the squash then microwave for 3-4 minutes to slightly soften the squash. Cut in half lengthwise. Scoop the seeds out of the center.
- Cook the squash. Sprinkle with salt & pepper and drizzle with olive oil. Place cut side down on the lined baking sheet. Bake for 40-45 minutes.
- Mix the cheese. While the squash is baking mix 1 cup of the cheese, half & half, thyme, garlic, salt and pepper in a large mixing bowl.
- Create the strands. When the squash is done baking, let it cool for about 15 minutes. Then using a fork scrape the squash lengthwise to form the spaghetti strands. Add the squash to the cheese mixture and mix well until everything is combined.
- Stuff the squash. Scoop the mixture back into the squash. Depending on the size of the squash and your preference, you may be able to get all of it into one half of the squash. Return the squash to the baking sheet and sprinkle with the remaining ¼ cup of cheese. Bake for an additional 15 minutes or until cheese is melted. Top with chives and serve immediately.
Nutrition
This post was originally published in November 2017. It was updated in November 2025 with some new information and photos. No changes were made to the original recipe.
Jordan
Uhhhhh. Yes, please. This looks so incredibly savory and cheesy. I'm always looking for good spaghetti squash recipes!
Dominique | Perchance to Cook
NOM. I love how this can be my healthy alternative to a cheesy pasta dish. These photos make me want to dive right in!
Sarah
I happen to have 3 (yes.. 3...) spaghetti squash in my kitchen. This sounds fabulous!
Gloria @ Homemade & Yummy
Of all the different types of squash (and I love them all)...this one is the most fun. What a delicious weeknight meal....fun to make and fun to eat.
Eileen
Yummy, this looks soooo tempting. I love treating spaghetti squash like regular pasta, using similar ingredients. You photos are really nice, makes the dish so tempting.
dixya @food, pleasure, and health
i need to give spaghetti squash a chance again..and this recipe looks like a perfect one to try.
Analida Braeger
I have never been a big squash fan but the flavors in this look so tempting! Thanks for sharing a great recipe!
Veena Azmanov
I love cheese pasta but this would make a great alternative for me. The sound of garlic and cheese melting into the squash looks so inviting.
Leslie
I love spaghetti squash so much, and I love how simple this looks!
Marisa Franca @ All Our Way
Squash is such a great vegetable but the spaghetti squash is so versatile.I love using the actual shell as the bowl. Sure helps clean up. The cheese you use certainly flavors the spaghetti strands. I sure would like to tie into that now!!
Amanda Mason
Your pictures are absolutely stunning! This looks delish!! The spices you use sound like they will pair perfectly with this recipe! I'm going to try this one soon! It's printing on the printer now!
Travis
I made this for my girlfriend and it turned out great. If your are a fan of squash and want an easy meal I’d suggest this recipe.
Urban Foodie Kitchen
Thanks Travis - so glad to hear you both enjoyed it!
Farrukh Aziz
I'm a spaghetti squash lover, and this recipe is all I can eat! A warm, hearty bowl of spaghetti squash is definitely making my mouth-water!
Urban Foodie Kitchen
Thank you - so glad you enjoyed it!
Miss W
WOW…
Made this tonight and it was so good. Comforting and satisfying and oh so easy. Thank you for the amazing recipe.
Urban Foodie Kitchen
Thanks! So glad you enjoyed it.
Sharon
I made a few changes -- used 2% milk since that's what I had. I didn't specifically have the four-cheese blend, but I mixed Parmesan, Swiss and some American cheese together with the herbs and spices and included cooked couscous. I thought it came out good!
Kathryn Rudey
Sharon - Great modifications and I'm so glad you enjoyed it!
Mimi Rippee
Yum! This sounds really lovely.
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