4 cheese mushroom alfredo stuffed spaghetti squash

If this squash wasn’t so damn good I’d throw a steaming hot plate of it right in the faces of the Frontier customer service reps.

Listen, I work with the public, I know the stress of dealing with angry people and I know how folks direct anger at the wrong parties. But when you contact a flight helpline and they bump you to a different flight without your permission, that’s just negligence.

As I write here I should be at the airport, probably wandering to the gate, ready for a 10:30 departure. Instead we’re wrangling with Frontier trying to figure out why the hell we got switched to a later flight (not to mention no one could tell us why our flight was pushed five hours in the first place), I’m angry writing this blog post, feeling rather savage and like ripping a hole through the wall.

I guess we’ll sort it out, but man, Frontier is soggy ass.

ANYWHO…Thanksgiving. That is not soggy ass, and this 4 Cheese Mushroom Alfredo Stuffed Spaghetti Squash is well, well beyond soggy ass. It’s creamy, it’s cheesy, and you can fool yourself into thinking it’s health forward due to the lack of pasta. I promise, it’s as much indulgent as the real thing. The sauce is thick and garlicky, the mushrooms juicy, and everything is finished up with the Three Quesoteers (I made that up) before hanging in the oven for a final crisping. Glorious.

Pasta with No Pasta

Spaghetti squash is real fun. I never delude myself by thinking it tastes juSt likE pAsTA, because it doesn’t, but as its own entity it’s pretty lovely.

Halving spaghetti squash, though, can be an ordeal. My trick is to warm it up in the microwave, much like a potato, before taking the knife to it. Prick some holes around the perimeter and nuke the squash for about 7-8 minutes total, turning it over halfway through. Let it cool, then usually, slicing becomes much easier.

Gut the seeds out with a spoon – don’t worry if some of the tendrils come out, too, just be mindful not to scrape too much of the actual edible part – rub the cut sides with oil and sprinkle with salt and pepper. Roast the squash in the oven for about a half hour.

Al Fredo, Please Stand Up

I wonder if alfredo was named after a dude called Al Fredo? Probably not, but it’s a fun hypothesis.

The sauce is quick to make, probably lighter than what you’d find in a restaurant, but missing none of the incredible silkiness of the classic. Caramelize mushrooms with some garlic first, then jump into the cream. Melt some butter and whisk in flour, then slowly stream in milk and coconut milk (you can use heavy cream here, too). When the sauce begins to thicken, stir in some fresh Parmesan and season to taste with salt and pepper. Throw the mushrooms back in and flip them around to coat with the sauce.

Divide the alfredo among the squash halves, then sprinkle on my coined Three Quesoteers: fontina, Swiss, and mozzarella. I recommend a low-moisture mozzarella, like the shit you get in blocks. Plop the squashes on a baking sheet and bake until gooey and nicely golden. Shove a fork in them, twirl out the cool little squash noodles, mix them in with that alfredo and the cheese fiesta, and enjoy.

Prep ahead? No problem. Assemble the squashes fully, but instead of baking, wrap them up and pop them in the fridge for up to a couple days beforehand. Perfect for Thanksgiving. When you’re ready to get cooking, let them come to room temp for a bit, and bake as directed. Easy peasy squash squeezy, right?

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Feeling pissed? Take comfort.

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4 cheese mushroom alfredo stuffed spaghetti squash

Hey, there's veggies, it's healthy, right?

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Main Course, Side Dish

Servings 8

Ingredients

  

• 2 medium spaghetti squashes, halved and seeds removed
• 4 tbsp butter
• 2 cups mixed mushrooms, sliced
• 4 cloves garlic, minced
• 1/4 cup all purpose flour
• 1 1/2 cups whole milk
• 1 cup canned full fat coconut milk, or heavy cream
• 1 cup fresh parmesan cheese, grated
• 1 cup fontina cheese, shredded
• 1 cup Swiss cheese, shredded
• 1/2 cup low-moisture mozzarella cheese, shredded

Instructions

 

• Preheat oven to 425 degrees.
• Rub the cut sides of the spaghetti squash with 2 tablespoons olive oil and sprinkle with salt and pepper. Place on a large baking sheet and boast for 30 minutes.
• In a large skillet, melt 1 tablespoon of butter over medium heat. Cook the mushrooms undisturbed for 5 minutes. Stir in the garlic until very fragrant, 2-3 minutes longer. Transfer the mushrooms to a plate.
• Melt the remaining 3 tablespoons of butter in the same skillet. Whisk in the flour until no clumps remain. Slowly stream in the milk and coconut milk/heavy cream, whisking constantly, until smooth. Bring to a simmer for 4-5 minutes until the sauce thickens. Stir in the parmesan until melted, about 1-2 minutes. Add the mushrooms and season with salt and pepper.
• Divide the mushroom alfredo mixture among the squash boats. Sprinkle the fontina, Swiss, and mozzarella cheeses evenly overtop. Bake for 15-20 minutes until the cheese melts, bubbles, and becomes golden in parts. Serve warm, using a fork to scrape up the spaghetti squash tendrils and mixing them with the alfredo and cheese.

Notes

*To make ahead: Prepare the squash to step five (up to sprinkling with the cheeses), but do not bake. Wrap tightly in foil and refrigerate for up to 2 days ahead of time. When ready to bake, set out at room temperature for 30 minutes. Bake as directed.

Keyword alfredo, cheese, fall, mushrooms, spaghetti squash, thanksgiving, vegetarian