Cheesy Baked Spaghetti Squash Boats with Salami, Sun-Dried Tomatoes, and Spinach Recipe

Name: Cheesy Baked Spaghetti Squash Boats with Salami, Sun-Dried Tomatoes, and Spinach
Prep time: 35 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded; Kosher salt; 1 head garlic; 1 tablespoon olive oil; 8 ounces cream cheese; 1 cup whole milk; Freshly ground black pepper; 6 ounces salami, preferably Soppressata, sliced into 1/4-inch strips; 5 ounces baby spinach (about 4 packed cups); 1/2 cup marinated sun-dried tomatoes (about 2 ounces), coarsely chopped; 1/4 cup finely grated Parmesan (about 1/2 ounce); 1/2 teaspoon crushed red pepper flakes (optional); 1 1/2 cups shredded mozzarella (about 6 ounces), divided

Ingredients

2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded
Kosher salt
1 head garlic
1 tablespoon olive oil
8 ounces cream cheese
1 cup whole milk
Freshly ground black pepper
6 ounces salami, preferably Soppressata, sliced into 1/4-inch strips
5 ounces baby spinach (about 4 packed cups)
1/2 cup marinated sun-dried tomatoes (about 2 ounces), coarsely chopped
1/4 cup finely grated Parmesan (about 1/2 ounce)
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 cups shredded mozzarella (about 6 ounces), divided

	PREP TIME 35m	COOK TIME 1h45m	TOTAL TIME 1h45m
YIELD 4 servings

Instructions

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4" from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30–50 minutes, depending on size of squash. Let cool slightly.
Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.