1. Preheat oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and sprinkle with salt. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.

2. While squash is roasting, heat olive oil in a skillet and sauté the garlic until fragrant. Add spinach and cook until wilted. If using frozen spinach, skip sautéing and squeeze out all water.

3. In a large bowl, mix cream cheese, mozzarella, and Parmesan until well combined. Stir in spinach mixture. Season with salt and pepper.

4. Once squash is cool enough to handle, use a fork to shred the flesh into strands. Add to the cheese mixture and toss gently to combine.

5. Transfer mixture to a baking dish. Top with extra mozzarella and bake at 375°F for 15–20 minutes until bubbly and golden.

6. Serve hot with extra Parmesan if desired. Store leftovers in the fridge for up to 3 days.