Name: Cheesy Baked Spaghetti Squash Boats With Salami, Sun-Dried Tomatoes, and Spinach
Cook time: 35 minutes
Total time: 1 hour 45 minutes
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

Image may contain Plant Food Burger and Vegetable

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell

Meet the most creamy, comforting, flavor-packed baked pasta dinner you can make without any actual pasta.

Cooks' Note

If the squash is difficult to cut, poke it all over with a paring knife and microwave on high for 5 minutes before cutting.

Recipe information

Total Time
1 hour 45 minutes
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

Preparation

Step 1
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Step 2
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.
Step 3
Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
Step 4
Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
Step 5
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.
Step 6
Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.
Do Ahead
Step 7
Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.