Baked Four Cheese Garlic Spaghetti Squash

Baked Four Cheese and Garlic Spaghetti Squash

I had never been this excited with veggies as much as I am excited now. This 4 Cheese and Garlic Spaghetti Squash is super delicious! No kidding! I cannot believe that I can actually eat a veggie that taste this good. It doesn’t even feel like I am eating a veggie, because it’s hard to tell (unless you know). The best part of it, it is so easy to make. Something this easy that taste so good, I am all for it.

Baked Four Cheese Garlic Spaghetti Squash

This 4 Cheese and Garlic Spaghetti Squash is creamy and flavorful. The taste of garlic blends so well with the cheese, and the slight kick of peppers made it taste even more amazing. It literally melts in your mouth when you eat it. It’s so smooth and soft, and creamy and spicy, and the cheese, oh the cheese.

Baked Four Cheese Garlic Spaghetti Squash

I should have made this sooner. This is one of the best veggie recipe ever that I have and I cannot wait to make other variations of this spaghetti squash. You should really try it, it is really good! Let’s get started!

Let’s prepare the spaghetti squash:

The most difficult part of using spaghetti squash is the cutting part because the squash is quite hard. I almost gave up on it, but then with few small tricks, it made the process easier. There are 2 ways that you can do it, here are your options:

Microwave Method

If you are in a hurry, this is the fastest and easiest way to cut open the spaghetti squash. Simply poke holes around the squash to allow the steam to come out then microwave it, you can a sharp knife to do this. The length of time depends on how big your squash is. Start at 10 minutes and increase in 5 minutes interval while checking after 5 minutes. To test if it is done, simply push a sharp knife in the center, if the knife pass through end to end with no effort at all, then it is done. You can start cutting it into half.

Oven Method

This is the one that I did. It requires a little bit of patience just for cutting it. You might be asking why then did I choose to do this? Although this takes longer, I like it better because it gave me the opportunity drizzle olive oil in the center and to sprinkle some of my favorite spices. It gave the squash more flavor as it absorbs the spices while it bake or roast. The length of time again depends on the size of the squash. To test if it is done, take the squash out from the oven and using a fork, try to scrape the inside. If it falls off easily, then it is done. Although I guess, you can put the whole squash in the oven as well and just cut it when it is soft.

Important thing to remember, regardless which method you decide to use, do NOT over cook. You don’t want a mushy spaghetti squash and you do not want to destroy the trademark of spaghetti squash which is the lovely noodles like strand.

Are you ready? Let’s test one of these methods.


  • 1 lb spaghetti squash
  • 1 tsp olive oil
  • Salt and pepper

Oven Method: How to cut and prepare the spaghetti squash

  1. Pre-heat oven to 350F.
  2. Poke holes all over the squash with a fork or a knife, then microwave for 2 minutes. The squash that I used is 1.09 lb, increase the time as needed if your squash is bigger. The idea is not to cook the squash, but to soften the skin of the squash a little bit for easier cutting.
  3. Remove from the microwave and let cool.
  4. Cut the squash into half. Start by trimming the hard end of the squash. Using a sharp small knife, create a shallow cut end to end. This will serve as a mark that you can follow. Using a big knife, cut the squash into half, following the line that you have created.
  5. Remove the seeds and clean the center.
  6. Drizzle olive oil and brush all throughout the squash. Sprinkle with salt and pepper or any of your favorite spice.
  7. Bake for 40 minutes. The bigger the squash, the longer baking time you need. You have to check it at least every 30 minutes to see if the center is already soft but not mushy. You don’t want to over bake it as you will end up with a mushy squash and the strand of the squash will be deformed.
  8. Remove from the oven and let cool until you can handle it.
  9. Using a fork, gently scrape the squash. If you cook it right, it should come off easily without any effort.
  10. Transfer in a bowl. Refrigerate of use immediately as desired. Now you have a healthy gluten-free pasta alternative.

How do you use it?

Spaghetti squash can be used in variety of ways. You can used it as a replacement for pasta, I guess that’s the main idea of spaghetti squash. It goes well with white and cream based sauce, or just plain butter and garlic with herbs and spices. You can also use it as side dish to meat like Chicken, Beef, Lamb and even Fish. For this post, I made 4 Cheese and Garlic Spaghetti Squash. Check it out!

Baked Four Cheese Garlic Spaghetti Squash

4 Cheese & Garlic Spaghetti Squash


  • 1 lb cooked spaghetti squash
  • 1/2 cup milk
  • 1 tbsp butter
  •  1 cup mix cheese (Any 4 types of cheese you like)
  • Salt and pepper to taste
  • 1/4 tsp chilli flakes
  • 1 tbsp flour
  • 1 tsp sugar
  • 1 clove minced garlic
  • 1/4 tsp dried parsley

Make it a 4 Cheese and Garlic Mushroom Spaghetti Squash:

  • 1/4 cup Mushroom – cut into small pieces and sautéed
  • 1/4 cup Chicken Breast – diced and sautéed
  • 1 tbsp minced white onion
  • 1 tsp olive oil

Note: Place your mouse over the photo to see the description


  1. Prepare spaghetti squash as per instructions above.
  2. If you are making the mushroom variation: saute the mushroom, onion and chicken until cook. Set aside and prepare the cream sauce.
  3. Heat the pan and add butter and minced garlic. Saute until slightly brown.
  4. Add flour to make a roux. Stir until consistency is smooth and thick.
  5. Add milk while continuously stirring.
  6. Add 1/2 cup cheese and continue stirring until smooth and creamy.
  7. Season with salt and pepper to taste.
  8. If you are making the mushroom variation: this is the time to add the mushroom and chicken. Mix with the sauce.
  9. Pour into the baked spaghetti squash and mix until combined.
  10. Transfer into the squash shell and sprinkle top with remaining 1/2 cup cheese, chile pepper and parsley.
  11. Bake for another 10 -15  minutes at 350F until the cheese is melted.
  12. Remove and let cool for few minutes to allow the sauce to thicken, but do not totally cool it. You still want the cheese soft and melting when you serve it.

Note: You add reduce the cheese to your preference.


Look at the beautiful squash strand! I had this paired with my Homemade Bagel and it was so good! This reminded me of Mac and Cheese but 101% better, and healthier (at least the veggie side). If you want something lighter with no cheese, check out my Spaghetti Squash Kale and Tomato.


If you like this, you might also like Spaghetti Squash Kale and Tomato. Here’s a teaser for you! Go check out the recipe now!

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