In your slow cooker, combine the heavy cream, cream cheese, butter, smashed garlic, dried parsley, oregano, nutmeg, and a pinch of salt and pepper. Use a fork to poke small holes in the spaghetti squash, then place it directly in the slow cooker.

Cover and cook on high for 2–3 hours or on low for 4–5 hours, until the squash softens. Once cooked, carefully remove the squash and allow it to cool slightly.

To the slow cooker, add the milk, Parmesan cheese, and pecorino cheese. Stir the mixture and cook on high for about 15 minutes, or until the cheeses have completely melted and the sauce has thickened. Remove and discard the garlic.

While the sauce finishes, cut the cooled squash in half lengthwise and scoop out the seeds. Use a fork to scrape the flesh into spaghetti-like strands.

Toss the spaghetti squash strands back into the slow cooker with the Alfredo sauce and mix until well combined. Serve immediately in bowls and enjoy.

In the pressure cooker, combine the heavy cream, cream cheese, butter, garlic, parsley, oregano, nutmeg, and a sprinkle of salt and pepper. Pierce the spaghetti squash with a fork, then place it into the pot.

Secure the lid and set the pressure cooker to high pressure for 15 minutes. Once the time is up, release the pressure either quickly or naturally. Let the squash cool slightly before handling.

Switch to the sauté function and stir in the milk, Parmesan, and pecorino cheeses. Stir continuously for about 5 minutes, or until the sauce thickens slightly and the cheeses are fully incorporated. Remove the garlic from the pot and discard it.

Slice the squash in half lengthwise, scoop out the seeds, and scrape the flesh into strands using a fork. Stir the squash into the Alfredo sauce until evenly coated.

Serve the dish warm in bowls and enjoy immediately.