Cheesy Garlic Parmesan Spaghetti Squash

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

2 ounces cream cheese

2 medium spaghetti squash (about 5 pounds total)

1 tablespoon olive oil

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 ounces whole-milk, low-moisture mozzarella cheese, shredded (about ¾ cup)

2 ounces Parmesan cheese, grated (about 1 cup), divided

2 tablespoons chopped fresh parsley leaves, plus more for garnish

½ teaspoon garlic powder

Directions at thekitchn.com

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