Preheat oven to 400°F.,

Cut spaghetti squash lengthwise and use a spoon to scrape out the seeds and discard.,

Brush 1 tablespoon melted butter on the squash and sprinkle with salt and pepper. Place the squash cut side down on the pan.,

Roast the squash in the oven until tender, about 35-45 minutes. Carefully press the skin of the squash to test for doneness. Let stand until able to handle, about 10 minutes.,

Meanwhile, place the cottage cheese, ½ cup parmesan cheese, remaining 4 tablespoons butter, garlic, salt and pepper in a high speed blender and process until smooth to create an alfredo-like sauce.,

Flip the squash over and shred the inside with two forks. Divide the alfredo-like sauce between the four squash boats, add the parsley and carefully toss the squash with the sauce in each boat to combine.,

Add the mozzarella cheese and remaining ¼ cup parmesan cheese on top of each squash boat. Broil for 3-5 minutes or until the cheese is melted and bubbly.