Prepare the spaghetti squash. Wash it under warm water and cut in half length wise. Remove all seeds from the center.
Place the spaghetti squash with the cut side down in a baking pan. Add about 1 inch of water so the squash if covered. Bake for 40 minutes or until outside is tender.
About 10 minutes before the squash is done cooking, start to prepare the cream sauce. Remove all stems from the spinach and chop into small pieces (about ½ inch by ½ inch).
Heat olive oil over medium heat in a medium sized sauce pan. Add the minced garlic and chopped spinach.
Cook until the spinach is completely wilted and soft. Stir frequently. This will take about 5 minutes.
Add the heavy cream, cream cheese and parmesan cheese. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove the pan from the heat and set aside.
Remove the spaghetti squash from the oven and shred into spaghetti style noodles using two forks. Leave the squash inside the shell.
Once the sauce is shredded, pour the cream sauce mixture evenly over both halves of the squash (if the sauce has been sitting for awhile and has become thick, reheat it on medium heat so that it thins out and is easier to pour). Mix well until all parts of the squash are coated.
Serve immediately. Garnish with salt and pepper as desired. Enjoy!
Notes
Tips: you may not need all of the sauce if you have a small spaghetti squash.Optional Add-Ins: olives, sausage, cooked chicken cubesDouble the recipe if you prefer lots of extra sauce!