Cut squash in half lengthwise. To make cutting easier, pierce squash in 6-8 places with a sharp knife and microwave for 5 minutes to soften. Sprinkle cut sides of squash with salt and place on a parchment lined or non stick foil lined baking sheet, cut side down.

Cut top of garlic head off exposing cloves. Drizzle with oil and season with salt and pepper. Wrap up in a square of foil and place it on baking sheet with squash. Bake garlic and squash at 375 for 40 minutes.

Gently scrape seeds off squash. Remove spaghetti from shells by running a fork across the cooked squash, the tines will remove the spaghetti like squash strings. Place into a large mixing bowl.

Sauté salami and tomatoes in skillet. The rendered fat from the salami will hydrate tomatoes.* Add spinach and stir to wilt. Remove from heat and add to squash in bowl. Add half of Parmesan and stir to combine.

Squeeze roasted garlic into a measuring cup. Add cream and cream cheese. Microwave for 1 minute. Stir until smooth. Season with salt and pepper. Combine with vegetables and divide mixture between squash shells. Top with remaining Parmesan and Mozzarella. Garnish with chives. Refrigerate for up to 24 hours if desired.

Bake at 325 degrees for 30 minutes or until heated through