GARLIC PARMESAN SPAGHETTI SQUASH

GARLIC PARMESAN SPAGHETTI SQUASH 3.5 lb. spaghetti squash (I bought 1(2 lb.) and 1(1.5 lb.) squash) 1.5 tbsp extra virgin olive oil 3 tbsp unsalted butter 6 cloves garlic, minced 2/3 cup heavy cream 2/3 cup fresh parmesan cheese, grated (I like BEL GIOIOSO Parmesan Cheese) 1/4 tsp salt 1/4 tsp ground black pepper 1/4 tsp red pepper flakes 1 cup fresh baby spinach 12 cherry tomatoes halved 4 oz freshly sliced mozzarella (I like BEL GIOIOSO mozzarella) Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil. Using a sharp knife, cut the spaghetti squash lengthwise. PRO TIP: Insert the knife in the center then push it through. Repeat with the other side. Use a spoon to scoop out the seeds and pulp in the center. If this step is difficult, prick the squash all over with a fork. Place on microwave plate then microwave until fork-tender, about 10-15 minutes. Cut squash lengthwise then remove seeds and pulp. Brush each half with olive oil. Sprinkle with a little salt and pepper. Bake in oven for 30-40 minutes or until squash strands are fork-tender or slightly softer than al dente. Remove baking sheet from oven. Allow squash to cool slightly. Use a kitchen towel or oven mitt to hold the spaghetti squash. Rack a fork back and forth over the spaghetti squash halves to create spaghetti strands; set aside. Reduce oven temperature to 350 degrees F. Melt butter in medium saucepan over medium heat. Whisk in minced garlic and stir for 1 minute. Whisk in heavy cream, salt, pepper, and red pepper flakes. Add in freshly grated parmesan cheese and stir until melted and incorporated. Stir in spinach until reduced in size. Evenly pour garlic parmesan alfredo sauce over each prepared spaghetti squash half and fluff the strands with the sauce. Top with halved cherry tomatoes and fresh sliced mozzarella. Bake in oven 20 minutes or until cheese is melted.