1 1/4 cups whole milk or heavy cream
6 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves
1 cup shredded fontina cheese
1/2 cup shredded mozzarella or creamy gouda
1 cup shredded provolone cheese
2 medium spaghetti squash, halved and seeds removed
1/4 cup grated parmesan
kosher salt and black pepper
1 head garlic
2 tablespoons salted butter, at room temperature
- Preheat the oven to 425° F.
- In a medium bowl, mix together the milk, spinach, sage, thyme, fontina, and mozzarella. Season with red pepper flakes, salt, and pepper.
- Place the squash in a baking dish and season the cut sides with salt and pepper. Sprinkle 1/2 of the provolone cheese into the bottom of each squash, then evenly divide the milk/cheese mix among the squash cavities. Top with the remaining provolone and parmesan. Cover the squash with foil.
- Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil and wrap it up.
- Bake the squash and garlic for 30 minutes. Remove the foil from both and continue baking the squash and garlic another 15-20 minutes or until the squash is tender and the cheese is golden brown on top.
- Let the garlic cool, then squeeze the cloves out into a bowl. Add the butter and 1 tablespoon sage. Mash the cloves into the butter with a fork. Spread the butter over the squash, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Enjoy!
Roasting the Squash: if your squash is on the larger side, pre-roast it for 20-30 minutes before adding the cheese mixture.