Place spaghetti squash in crock pot. Cover with lid and cook on high for 3 hours. The squash is done when the shell becomes slightly tender
Let squash cool for 15 minutes, then slice in half. Scoop out seeds. Scrape flesh from shell and place back in crock pot.
Top with heavy cream, chicken broth, pesto, parmesan, garlic, S&P, and xanthan gum then stir. Replace lid and cook on high an additional 2 hours
Stir in mozzarella.
Top spaghetti squash with shredded parmesan and parsley
