I kinda eyeball everything, so I don’t have precise measurements. Mine always changes each time I cook. I found a creamy one.
But for my own, I melt butter in a pan, saute garlic for a few minute until lightly brown, then mix in cream. After cooking for a few minutes I add cornstarch that’s been whisked with a little water to avoid lumps. This link uses milk instead of cream and flour instead of cornstarch.
Fyi, I have to switch to coconut milk for cream now and it works great.
Yeah, I cut them in half and scoop out the guts (super easy with a big spoon, it’ll all come out in one piece usually), brush with olive oil and a bit of salt, then bake open sides down on a baking sheet for about 45ish minutes at 375°ish.
I always cook them early so I can let them cool before scraping them (just use s fork to scrape the shell and it’ll fall apart into spaghetti itself) so it’s easier.
If you get a big one that’s hard to cut raw you can stab it a few times and microwave it for a few minutes to bake it a little easier. But I find doing this madness it easier to cut but harder to scrape after baking. So pick your poison.