1 Red Dog Farm spaghetti squash
1 Tbsp olive oil
1 Tbsp butter
2/3 Tbsp minced garlic (about 2 cloves)
1/2 Tbsp all-purpose flour
1/2 cup parmesan cheese
2/3 cup mozzarella cheese, divided
2/3 cup half and half, then a little more if needed
Salt and freshly ground black pepper, to taste
1/2 Tbsp minced parsley, for garnish (optional)

Halve the squash and scoop out the seeds and membranes. Roast squash. Shred the meat of the squash. Retain the squash’s two half-shells.

In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute. While whisking vigorously, slowly pour in half and half. Let cook until just thickened.

Reduce to low heat, add parmesan, and stir until melted. If mixture seems too thick, add in a splash or two of half and half. Season mixture with salt and pepper to taste.

Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).

Divide mixture evenly among the squash half-shells. Sprinkle with remaining 1/2 cup mozzarella cheese.

Return to oven and bake until cheese has melted, about 10 minutes.

Sprinkle with parsley and serve warm.