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Garlicky 3-cheese stuffed spaghetti squash

Bring the flavour with this spaghetti squash dish thanks to the garlic, mozzarella, gouda, and Parmigiano Reggiano. 



  • 2 medium spaghetti squashes
  • 2 tablespoons butter
  • 1 shallot or 1/2 red onion, finely diced
  • Kosher salt and black pepper, to season
  • 4 garlic cloves, finely minced
  • 4–6 large handfuls baby spinach
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped basil
  • 1 1/2 tablespoons finely chopped sage
  • 2 teaspoons finely chopped oregano
  • 1/2–1 teaspoon crushed red pepper flakes
  • 1 1/4 cups whole milk
  • 2 cups shredded mozzarella
  • 1/2 cup shredded fontina, gouda, or white cheddar
  • Olive oil
  • 1/2 cup shredded Parmigiano-Reggiano


  1. Heat your oven to 425º F and line a large sheet pan with aluminum foil.
  2. Prepare the spaghetti squash by poking a few slits in it with a sharp knife. Place the squash in the microwave and cook on high for three to four minutes just to lightly soften. This step is not necessary but will make the squash much easier to cut. Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on the prepared sheet pan and set aside.
  3. Place a skillet over medium heat and add the butter to melt. Add in the shallot, season with salt and pepper, and cook for three to four minutes just until softened and lightly golden brown. Stir in the garlic then add in the spinach and cook just until the spinach has wilted and cooked down for about one minute.
  4. Transfer the spinach mixture into a large bowl along with the chopped herbs and red pepper flakes, to taste. Pour in the milk and scatter over the mozzarella and fontina, gouda, or white cheddar. Stir well to evenly mix and combine.
  5. Drizzle the cut side of the squash with a little olive oil and season with salt and pepper. Divide the spinach and cheese mixture into the squash and scatter with the Parmigiano-Reggiano. Lightly spritz a piece of aluminum foil with non-stick cooking spray and cover the squash, greased side down.
  6. Roast the squash for 30 minutes then remove the foil and continue roasting for 15 to 20 minutes or until the squash is tender and the cheesy mixture is golden and bubbling.
  7. Allow the squash to cool for five to 10 minutes before serving, scatter with fresh herbs if desired. Enjoy! 

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