Preheat oven to 400˚F. Line a baking sheet with parchment paper or foil.
Scoop out the seeds and stringy center from the squash and discard.
Place squash cut side up on the baking sheet. Brush with olive oil and sprinkle with salt and pepper; then turn them over, cut-sides down.
Bake for 35 to 40 minutes, or until tender. Let squash cool slightly, or until cool enough to handle.
Using a fork, shred the spaghetti squash while leaving about a 1/4-inch border around the sides. Set strings aside in a plate and transfer unfilled boats back to the baking sheet. Set aside.
In a large sauté pan melt butter over medium heat. Add garlic and cook for 20 seconds, or until fragrant.
Slowly pour in heavy cream and whisk. Continue to cook, stirring constantly, until just starting to thicken. Reduce heat to low, add parmesan and Italian seasoning; stir until combined. Remove from heat.
To the cream mixture, add the shredded spaghetti squash, 3/4 cup mozzarella cheese and the spinach; toss to coat. Taste for salt and pepper and adjust accordingly.
Divide mixture evenly among the squash boats.
Sprinkle with remaining mozzarella cheese. Return to oven and bake for 10 to 12 minutes, or until cheese is melted.
Remove from oven.
Cut squash boats in half.
Garnish with parsley and serve.
NET CARBS: 9 g
WW POINTS FOLLOWERS: Points were calculated with Fat Free Half & Half and Fat Free Shredded Mozzarella Cheese.