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

• 2 small or 1 large spaghetti squash (3–1.6kg), halved lengthwise, seeded

• Koshersalt

• 1 head garlic

• 1 matsked olivolja

• 230g cream cheese

• 240ml whole milk

• Nymalen svartpeppar

• 170g salami, preferably Soppressata, sliced into 1/4-inch strips

• 140g baby spinach (about 4 packed cups)

• 120ml marinated sun-dried tomatoes (about 60g ), coarsely chopped

• 40g finely grated Parmesan (about 15g )

• 1/2 teaspoons crushed red pepper flakes (optional)

• 230g shredded mozzarella (about 170g ), divided

Preheat oven to 191°C. Line a rimmed baking sheet with parchment paper.

Sprinkle each half of squash with 1/4 teaspoons 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 240ml mozzarella until combined. Stuff squash mixture back into shells and top with remaining 120ml mozzarella.

Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.

Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.

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