Cheesy Garlic Parmesan Spinach Spaghetti

1: Pre-heat oven to 400 degrees F.

2: Slice the spaghetti squash in half lengthwise and scoop out the seeds.

3: Pierce the squash a few times with a knife and cook in the microwave for 3-5 minutes to soften.

4: Rub the cut side of the squash with a bit of olive oil and place cut side down on a baking sheet. Roast for about 40 minutes, or until tender.

5: While the squash roasts, heat olive oil in a medium pot or skillet over medium-high heat and sauté garlic until fragrant.

6: Add the spinach to the garlic and sauté until wilted.

7: Stir in the cream, cream cheese, and parmesan cheese. Season with salt and pepper, and remove from heat.

8: Once the squash is done, allow it to cool slightly and then fluff the strands with a fork.

9: Pour the sauce over each squash boat, stir to mix, and top with mozzarella cheese and additional parmesan, if desired.

10: Bake at 350 degrees F for around 20 minutes until hot and bubbly. Optionally, broil for a minute or two until lightly browned.