Instructions

To cook the spaghetti squash:

1. To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
2. To cook in the Instant Pot, follow these directions.
3. Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.

To make the Alfredo sauce:

1. Melt the butter in a sauce pan over medium heat.
2. Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
3. Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.

To assemble:

1. Pour the Alfredo sauce over the squash and stir to coat.
2. Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9x9 baking dish.
3. Bake at 350 degrees for 10 minutes.
4. Sprinkle with parsley before serving.