Garlic Parmesan Baked Spaghetti Squash

INGREDIENTS

• 1 2-3 lb spaghetti squash
• 3 tablespoons garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/2 cup mozzarella cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, as needed

PREPARATION

1. Preheat oven to 400°F.
2. Slice spaghetti sauce in half lengthwise and remove the seeds. Rub cut side of squash with a bit of olive oil, season with salt and pepper, and place cut side down on a rimmed baking sheet.
3. Bake until tender and easily pierced with a fork, about 40 minutes.
4. Meanwhile, stir together the garlic, Italian seasoning, heavy cream and Parmesan cheese in a small bowl. Season to taste with salt and pepper and set aside.
5. Once squash is cool enough to handle, fluff and separate strands of the squash with a fork.
6. Pour cream mixture over each half, stirring it into the strands, and top with mozzarella cheese.
7. Reduce heat to 350°F and bake until mixture is hot and bubbly, about 20 minutes. Enjoy!