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!

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!

MY OTHER RECIPES


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.

Hey.

We need balance.

We need cheese bread.

And spaghetti squash.

Smothered in my favorite four cheese alfredo.

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!

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.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 453.2 Calories from Fat 273.6
% Daily Value*
Total Fat 30.4g 47%
Saturated Fat 15.2g 76%
Trans Fat 0g
Cholesterol 76.5mg 26%
Sodium 440.3mg 18%
Total Carbohydrate 27.8g 9%
Dietary Fiber 3.3g 13%
Sugars 10.9g
Protein 18.6g 37%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.