. Preheat the Oven:

• Preheat your oven to 400°F (200°C) and prepare a rimmed baking sheet or dish.

2. Prepare the Spaghetti Squash:

• Microwave for Easier Cutting: Pierce the squash a few times with a knife and microwave for 3–5 minutes to soften the skin.
• Cut and Clean: Trim the ends of the squash for stability, then slice it in half lengthwise. Scoop out the seeds and discard or save them for roasting.
• Season the Squash: Rub the cut sides with ½ teaspoon olive oil, and sprinkle with salt and pepper.

3. Roast the Squash:

• Place the squash halves cut-side down on the baking sheet.
• Roast for 35–40 minutes, checking for doneness after 30 minutes. The squash is ready when the flesh is tender and can be easily fluffed into strands with a fork.

4. Fluff the Squash:

• Remove the squash from the oven and carefully flip the halves over. Use a fork to scrape the flesh into spaghetti-like strands, leaving them inside the squash shells if serving as boats.

5. Make the Cheesy Broccoli Sauce:

• Sauté the Veggies: Heat a drizzle of oil in a skillet over medium heat. Add the chopped broccoli and minced garlic. Cook for 3–5 minutes until the broccoli is bright green and tender.
• Add the Cream and Cheese: Pour in the heavy cream and stir in the cream cheese (if using). Let the mixture bubble gently. Remove from heat and whisk in Parmesan cheese, cheddar cheese, and garlic powder. Season with salt, pepper, and optional red pepper flakes.

6. Combine the Squash and Sauce:

• Spoon the broccoli cheese sauce into the fluffed squash halves, stirring gently to coat all the strands.
• Sprinkle additional cheddar cheese on top for a melty finish.

7. Bake Until Perfect:

• Place the filled squash halves back into the oven for 5–7 minutes, or until the cheese on top is melted and bubbly.

8. Serve and Enjoy:

• Serve directly from the squash boats or transfer the mixture to plates. Pair with a crisp salad or crusty bread for a complete meal.