Cheesy Baked Spaghetti Squash Boats With Salami, Sundried Tomatoes, and Spinach

Name: Cheesy Baked Spaghetti Squash Boats With Salami, Sundried Tomatoes, and Spinach
Yield: 4
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 sundried 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

Cheesy Baked Spaghetti Squash Boats With Salami, Sundried Tomatoes, and Spinach was pinched from <a href="http://www.epicurious.com/recipes/food/views/cheesy-baked-spaghetti-squash-boats-with-salami-sundried-tomatoes-and-spinach?" target="_blank">www.epicurious.com.</a>

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

INGREDIENTS

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2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded

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Kosher salt

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1 head garlic

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1 tablespoon olive oil

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8 ounces cream cheese

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1 cup whole milk

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Freshly ground black pepper

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6 ounces salami, preferably Soppressata, sliced into 1/4-inch strips

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5 ounces baby spinach (about 4 packed cups)

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1/2 cup marinated sundried tomatoes (about 2 ounces), coarsely chopped

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1/4 cup finely grated Parmesan (about 1/2 ounce)

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1/2 teaspoon crushed red pepper flakes (optional)

•

1 1/2 cups shredded mozzarella (about 6 ounces), divided

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