Cheesy Baked Spaghetti Squash Boats with Salami Sun Dried Tomatoes and Spinach

Ingredients

• 2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded
• Kosher salt
• 1 head garlic
• 1 tablespoon olive oil
• 8 ounces cream cheese
• 1 cup whole milk
• Freshly ground black pepper
• 6 ounces salami, preferably Soppressata, sliced into 1/4-inch strips
• 5 ounces baby spinach (about 4 packed cups)
• 1/2 cup marinated sun-dried tomatoes (about 2 ounces), coarsely chopped
• 1/4 cup finely grated Parmesan (about 1/2 ounce)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 1/2 cups shredded mozzarella (about 6 ounces), divided

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