Cheesy Spaghetti Squash | Cooking Professionally

Ingredients

• 1 1/4 cups whole milk or heavy cream
• 6 ounces frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons fresh sage, chopped, divided
• 1 tablespoon fresh thyme leaves
• 1 cup fontina cheese, shredded
• kosher salt, to taste
• black pepper, to taste
• 2 medium spaghetti squash, halved, seeds removed
• 1 cup provolone cheese, shredded, divided
• 1/4 cup parmesan, grated
• 1 head garlic
• olive oil, to taste
• 2 tablespoons salted butter, room temperature