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

DIRECTIONS:

Preheat oven to 400°F.

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.

Bake until tender and easily pierced with a fork, about 40 minutes.

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.

Once squash is cool enough to handle, fluff and separate strands of the squash with a fork.

Pour cream mixture over each half, stirring it into the strands, and top with mozzarella cheese.

Reduce heat to 350°F and bake until mixture is hot and bubbly, about 20 minutes. Enjoy!