Roasted Garlic Vodka Sauce Stuffed Spaghetti Squash
Why Make This Recipe
Roasted Garlic Vodka Sauce Stuffed Spaghetti Squash is a delicious and unique meal. It combines the flavors of roasted garlic and rich vodka sauce with the light and healthy base of spaghetti squash. This dish is perfect for a comforting dinner and is a great option for vegetarians. Plus, it’s a fun way to enjoy a classic pasta flavor in a healthier way!
How to Make Roasted Garlic Vodka Sauce Stuffed Spaghetti Squash
Ingredients
- 2 medium spaghetti squash, halved and seeds removed
- 4 tablespoons extra virgin olive oil
- 1 tablespoon Italian seasoning
- Kosher salt
- Black pepper
- 1 head garlic
- 1 shallot, finely chopped
- 1 tablespoon chopped fresh sage
- 1-2 teaspoons crushed red pepper flakes
- 1/2 cup tomato paste
- 1/4 cup vodka
- 1/2 cup basil pesto
- 1 cup heavy cream or canned coconut milk
- 2 tablespoons salted butter
- 1/3 cup grated Parmesan cheese
- 1 cup shredded fontina cheese
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella or creamy gouda
- 1/4 cup fresh basil, roughly chopped
Directions
- Preheat the oven to 425° F.
- Place the squash in a baking dish and rub with 1 tablespoon of olive oil. Sprinkle it with Italian seasoning and season with salt and pepper.
- Cut off the top of the garlic head to expose the cloves. Wrap the garlic in foil, drizzle it with olive oil, and place it on the pan with the squash. Bake for 15 minutes.
- While the squash and garlic bake, make the sauce. Heat 3 tablespoons of olive oil in a skillet over medium-low heat. Add the chopped shallot and sage. Cook for about 5 minutes until the shallot starts to caramelize.
- Reduce the heat to low, then add the tomato paste and red pepper flakes. Cook for 4-5 minutes until thickened. Stir in the vodka and cook for another 2 minutes. Add 1/2 cup of water, the basil pesto, and cream, then season with salt and pepper. Finally, mix in the Parmesan cheese and chopped basil.
- Take the squash out of the oven and sprinkle each half with mozzarella cheese. Divide the sauce evenly between the squash halves and top them with fontina and provolone cheese. Bake the squash and garlic for another 15-20 minutes or until the squash is tender and the cheese is golden brown.
- Allow the garlic to cool, then squeeze the cloves into a bowl. Add the butter and 1 tablespoon of sage. Mash the cloves with a fork. Spread this mixture over the squash and use a fork to scrape the flesh into strands, mixing it with the cheese.
How to Serve Roasted Garlic Vodka Sauce Stuffed Spaghetti Squash
Serve this dish warm, garnished with the remaining chopped basil on top. It’s great on its own or paired with a green salad for a complete meal.
How to Store Roasted Garlic Vodka Sauce Stuffed Spaghetti Squash
Store any leftovers in an airtight container in the refrigerator for up to four days. You can reheat it in the microwave or the oven until hot.
Tips to Make Roasted Garlic Vodka Sauce Stuffed Spaghetti Squash
- Make sure to roast the garlic well, as it adds a wonderful flavor to the dish.
- For an extra kick, adjust the amount of crushed red pepper flakes based on your spice preference.
- You can prepare the vodka sauce ahead of time and store it separately for convenience.
Variation
Feel free to adjust the cheeses based on what you have on hand. Cheddar or gouda can also work well in this dish. You could also add vegetables like spinach or mushrooms for extra nutrition and flavor.
FAQs
Can I use regular pasta instead of spaghetti squash?
Yes, you can use any type of pasta you like. Just cook it according to package instructions and mix it with the sauce.
Is the vodka necessary for the sauce?
The vodka adds depth to the flavor, but if you prefer not to use it, you can skip it or replace it with vegetable broth.
Can I make this dish vegan?
Yes, you can use coconut milk instead of heavy cream and substitute the cheeses with vegan cheese options. You can also replace the butter with a vegan alternative.