Active Time

　　35 minutes

　　Total Time

　　1 hour 45 minutes

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

　　

Ingredients

4 servings

　　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

　　

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.

　　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.