Cheesy Roasted Garlic Spaghetti Squash with Spinach

Preheat oven to 350°F (175°C). (5 minutes)

Drizzle 1 tablespoon olive oil over the cut sides of the spaghetti squash. Season generously with salt and pepper. Place squash cut-side down on a baking sheet. (2 minutes)

Place unpeeled garlic cloves on a small piece of aluminum foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Place the foil packet on the baking sheet next to the squash halves. (3 minutes)

Roast in the preheated oven for 40-45 minutes, or until the squash is tender and easily pierced with a fork. Allow the squash and garlic to cool slightly until manageable. (45 minutes)

Reduce the oven temperature to 325 degrees F (165 degrees C).

Carefully peel the roasted garlic cloves and squeeze the softened garlic into a large bowl. Mash with a fork until it forms a smooth paste. Add the remaining 1 tablespoon of olive oil, onion powder, dried basil, dried oregano, and dried parsley. Stir until well combined. (5 minutes)

Using a fork, scrape the spaghetti squash strands into the bowl with the garlic paste. Reserve the empty squash shells. Toss the squash strands with the garlic paste until evenly coated. (3 minutes)

Add the chopped spinach, 1/4 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese to the squash mixture. Toss gently to combine. Season with additional salt and pepper, if needed. (3 minutes)

Spoon the spinach-squash mixture evenly into the reserved squash shells. Sprinkle the remaining 2 tablespoons of mozzarella cheese and 2 tablespoons of Parmesan cheese over the top of each filled squash shell. (5 minutes)

Place the filled squash shells back on the baking sheet. Bake in the preheated oven for 7-10 minutes, or until the cheeses are melted and bubbly. (10 minutes)

Turn the oven broiler on to low. Broil for 3-5 minutes, or until the cheeses are lightly browned and bubbling. Watch carefully to prevent burning. (5 minutes)