1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil over the cut sides and season with salt and pepper.
4. Place the squash cut side down on a baking sheet and bake for 30-40 minutes until tender.
5. Once cooked, use a fork to scrape the flesh into strands and place in a mixing bowl.
6. In a separate bowl, mix together the heavy cream, garlic, half of the shredded cheese, and Parmesan cheese.
7. Combine the cheese mixture with the spaghetti squash strands and mix well.
8. Transfer the mixture to a greased baking dish and top with the remaining shredded cheese.
9. Bake for an additional 15-20 minutes until the cheese is bubbly and golden.
10. Garnish with fresh parsley before serving.

Discover my favorite kitchen tools I always use.