Preheat your oven to 350°F (175°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and black pepper.

Place the squash halves cut-side down on a baking sheet and roast for 45-60 minutes until fork-tender.

In a skillet, melt butter over medium heat. Add minced garlic and shallot, sautéing for 1-2 minutes until fragrant.

Add sun-dried tomatoes and cook for an additional minute, stirring them in well.

Pour in heavy cream while stirring. Allow to heat until it bubbles gently.

Remove from heat and stir in Parmesan cheese and baby spinach until melted and wilted.

Use a fork to scrape out squash strands and toss them into the skillet with the creamy sauce.

Serve in bowls, garnished with fresh parsley.