1 large spaghetti squash (or 2 small)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
3 Tablespoons butter
1/4 teaspoon minced garlic
1 cup finely grated Parmesan cheese
4 Tablespoons shredded mozzarella cheese
Cut squash in half; scoop out and discard seeds. Prick outsides of all over with sharp knife; season insides with salt and pepper. Microwave, cut sides down on a large microwave-safe plate on High approximately 10 minutes or until tender.
Meanwhile, in small saucepan on stove, heat 1 cup half-and-half and 3 Tablespoons butter to simmering on medium-low heat; simmer 5 minutes or until mixture is reduced slightly--then whisk in 1 cup finely grated Parmesan cheese.
With fork, scrape flesh of each squash half to separate into strands, leaving 1/2" border on sides; divide sauce among halves and top each with 2 Tablespoons shredded mozzarella cheese.
Broil 1-2 minutes, or until bubbly and browned in spots.