Cook the spaghetti squash using one of the methods below until desired tenderness is reached.

Pressure Cooker Method: Place the spaghetti squash and 1 cup of water in the pressure cooking pot. You can keep them whole or cut them in half lengthwise (sometimes they fit better that way). You don't need to remove the seeds before cooking but you can if you'd like (I usually don't). Make sure that the squash will not block the lid from sealing and then lock the lid in place. Cook 7-10 minutes on high pressure, depending on your desired "doneness". We like ours fairly tender. Use a quick pressure release and carefully open cooker.

Oven Method: Cut the squash in half and place cut side down on a lightly greased baking sheet (no water needed). Bake at 375 degrees for 40-50 minutes until it is very tender. 

Microwave Method: Cut squash in half lengthwise. Place cut sides up on a microwave safe plate and cover with cling wrap. Microwave on high for 8-10 minutes or until tender. Allow to cool enough to handle before unwrapping.

Meanwhile, in a 12-inch nonstick skillet cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and drain the bacon grease. 

In the same pan over medium heat and add the minced garlic and cook for 1 minute until aromatic. Add about a third of the milk and deglaze the pan (scrape the bacon bits off the bottom to flavor the sauce). Add the rest of the milk and the cream and heat to a simmer.

Add the cubed cream cheese and cook, whisking often until cheese has melt and sauce is smooth and creamy. Add the Parmesan cheese, ½ teaspoon of salt and ⅛ teaspoon black pepper.

Scoop out the seed layer of spaghetti squash and discard. Reserve the shells, if using for serving (optional). Drain excess liquid from spaghetti squash. .

Add squash to skillet with sauce along with ½ teaspoon salt, ¼ teaspoon black pepper, and frozen peas. Heat until warmed through then taste and add additional salt and pepper, if needed.

Serve squash in hollowed out shells or in skillet. Top with chopped bacon pieces and extra Parmesan cheese, if desired.