I made this when I had friends over for dinner on Friday. One is vegetarian, or I probably would have added some sausage. It was very good as is, though.

5 cloves garlic, minced

4 Tbsp. butter

8 oz. cream cheese, cut into about 8 cubes

2 cups heavy cream

1/2 cup sundried tomatoes, rehydrated, drained, and chopped, or 1 cup oil packed sundried tomatoes, drained and chopped

2 cups grated parmesan cheese

salt and pepper

flesh of 2 medium to large spaghetti squash, cooked (I cooked mine and froze them still in their skins. They thawed out very nicely.)

Heat the butter, add the garlic and cook briefly. Add the cream and bring to a simmer. Whisk in the cream cheese until the mixture is smooth. Turn the heat off and whisk in half of the cream cheese. Add the tomatoes and season to taste with salt and pepper.

In a lasagna pan, combine the sauce and spaghetti squash. Taste and again add more salt and pepper if needed.

Top the mixture with the remaining parmesan and bake at 350 until bubbling and the top is browned, about 20 minutes. (Longer if the squash was cold when you mixed it in, as mine was.)