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To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
To cook in the Instant Pot, follow these directions.
Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
Melt the butter in a sauce pan over medium heat.
Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.
Pour the Alfredo sauce over the squash and stir to coat.
Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9x9 baking dish.
Bake at 350 degrees for 10 minutes.
Sprinkle with parsley before serving.