Preheat oven to 400°F.

For easy cutting, you can microwave the spaghetti squash to soften it up just a tad. Pierce it a few times with a knife and cook for for 3-5 minutes.

Cut the ends off of the squash first to create a flat surface, then cut the squash in half lengthwise with a sharp knife.

Scoop out the seeds. Rub the cut side of the squash with oil and season with salt and pepper.

Place on baking dish or sheet, cut side down, and roast for about 35-40 minutes, or until fork-tender.

After removing squash from oven, carefully flip each half and use a fork to fluff and separate the squash into strands.

Chop broccoli into small pieces, peel and mince garlic.

In a pot or skillet, bring a drizzle of oil to medium-high heat and sauté broccoli and garlic until bright green and tender.

Add heavy cream and cream cheese, mixing well.

Once bubbly, remove from heat and whisk in parmesan. Season to taste with garlic powder, salt, and pepper.

Pour sauce over fluffed squash, stir to mix, and top with extra cheese if desired.