Cheesy Garlic Spaghetti Squash Recipe | Yummly

Cheesy Garlic Spaghetti Squash

Jan Hardy: "Add spinach and/or Italian sausage" Read More
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  • 1 spaghetti squash (medium)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 1/4 cups Italian four cheese blend (divided)
  • 1/4 cup half and half
  • 1 teaspoon dried thyme
  • 3 garlic cloves (minced)
  • 1/2 teaspoon ground pepper (coarse)
  • 1/2 teaspoon salt
  • 1 tablespoon chives (chopped)
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    NutritionView More

    Sodium21% DV510mg
    Fat14% DV9g
    Protein8% DV4g
    Carbs9% DV26g
    Fiber0% DV0g
    Calories160Calories from Fat80
    Total Fat9g14%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat80
    Total Carbohydrate26g9%
    Dietary Fiber0g0%
    Vitamin A6%
    Vitamin C15%

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


    Jan Hardy 20 days ago
    Add spinach and/or Italian sausage
    Renee Collins a month ago
    Good. Think I might add 1/8 cup salsa to cheese filling next time. Needs a little more jazz. Did reduce ant of thyme and added onion powder. I don’t usually measure
    MarkRux 2 months ago
    I loved it will be making it again
    Cristy Hartig 3 months ago
    did not love this will not make again
    Nicky 4 months ago
    absolutely delicious
    Melissa Provard 4 months ago
    Added ground chicken and vodka sauce
    Matt G 4 months ago
    Wasn't bad. Will cook again
    Ryan S. 4 months ago
    Only used a 1/4 tsp of thyme and even that was a little much, I love garlic and 3 cloves was a little heavy
    Lieutenant 4 months ago
    I just used mozzarella for cheese and went heavy on garlic, (my choice). I enjoyed it but picture on page must be using a different shell as after it's cooked, there is little structure left to shell.
    R. Ward 6 months ago
    Tastes OK, but a little too thyme-y. A really, really creamy dish— feels one dimensional and like it needs something else to balance it out.
    Alisha Ruiss 6 months ago
    Tasty but I think if you are using sharp cheeses you can leave out the salt; it was a bit too salty for my taste. Planning to mix some steamed broccoli in with the left overs!
    Rob B. 7 months ago
    Great! Did half a squash since that was in the fridge and it was yummy!
    Chivon Chaffey 7 months ago
    Not that great.....not sure what we did wrong.
    Fe 7 months ago
    This dish was absolutely delicious. i cut back on the garlic to my taste, but otherwise left the recipe in tact. my husband was pleasantly surprised at the flavor and devoured it!! I will make it again for sure.
    David wolf 7 months ago
    this was delicious sorry it wouldnt let me take a pic
    Rick B. 7 months ago
    Went the route of a casserole, cooked, shredded and drained the excess water from the spaghetti squash before blending everything together. Baked at 425 for 30 minutes. definitely up as my new favourite spaghetti squash recipe
    Emi M. 8 months ago
    Way too much garlic and would have used heavy whipping cream instead of half and half as it was a bit too runny. Would have been nice to top with some breadcrumbs maybe.
    Rachel 8 months ago
    This was SO good! I’m no chef, but I felt confident making it! Great vegan option would be cashew cheese (I think that’s what it’s called... I’m not vegan myself.) but I loved it!
    Susan PT 8 months ago
    Fantastic! I followed the roasting and microwave instructions. But instead of cheese sauce, I shredded some misc cheeses we had, added fresh thyme, basil, and parsley from our garden. By itself would be great! But I also cooked up and rinsed 1 lb lean ground beef, then added fresh onion, fresh minced garlic and more fresh herbs and some very wonderful tomatoes sauce. A++ for me - definitely will make again. My husband would rather have more "real noodle texture" but survived it and was satisfied. (Good- cuz he's eating it again!! 😉)
    Zinman 8 months ago
    I used some cooked ground beef in the mixture, along with fresh baby broccoli and grape tomatoes. Nix the half 'n half.
    It’s ok I’d actually use it as a pasta sauce or for ravioli next time
    Pam W. 9 months ago
    Yummy way to do spaghetti squash without marinara. Will make again.
    Ashia Ramirez 10 months ago
    I thought it was delicious but may have added to much garlic but I loved it. Kids not so much because too much garlic. More for me.
    Samara Schneider 10 months ago
    This wad great! Would make again!
    Avye A. a year ago
    garlic was too raw- when i try this again will saute it a smidge beforehand, otherwise it overpowers the taste of the squash
    Deiadra T. a year ago
    So so so good! love love love!
    Nicole H. a year ago
    This was a pretty good recipe but my ratio of squash to sauce mix was off (ended up on the wet side), so next time I need a bigger squash. Adding a bit more information on the size of the squash (approximate weight) would have useful. Otherwise, it tasted great, and I'll definitely make it again.
    Herr a year ago
    It turned out great. I'll make this again.
    Daryn a year ago
    pretty good. I used it and topped with spaghetti sauce. very cheesy tho, but that's probably because i don't measure anything@ lol
    Kayleigh Curtis a year ago
    Really tasty. My husband is sort of skeptical on spaghetti squash but he enjoyed it

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