Instructions

• Preheat the oven to 400°F (205°C).
• Place the 1 spaghetti squash halves cut side down on a baking sheet. Drizzle the insides with 1 tablespoon olive oil and season the insides with salt and pepper to taste.
• Roast the squash at 400°F (205°C) for 45 minutes, until tender. Remove from the oven and let cool until safe to handle.
• Use a fork to scrape the roasted squash flesh into strands and transfer the strands to a bowl; set the empty squash shells aside on the baking sheet.
• In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the 2 cloves minced garlic and cook about 30 seconds until fragrant.
• Add the 2 cups baby spinach to the skillet and sauté until wilted.
• Pour in the ½ cup heavy cream, then add ½ teaspoon salt and ¼ teaspoon ground black pepper. Stir and bring to a gentle simmer.
• Stir in the ½ cup grated Parmesan until melted and the sauce is combined.
• Add the spaghetti squash strands to the skillet and stir until the strands are evenly coated with the sauce.
• Spoon the squash-and-spinach mixture back into the reserved squash shells on the baking sheet. Top each filled shell with the 1 cup shredded low-moisture mozzarella cheese.
• Switch the oven to broil and broil the filled squash for 2–3 minutes, watching closely, until the mozzarella is melted and lightly browned.
• Remove from the oven and serve warm.