How to Roast Spaghetti Squash:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the Spaghetti Squash:
   For easier cutting, pierce the spaghetti squash several times with a knife and microwave it for 3-5 minutes. This softens the squash slightly, making it easier to cut through.
   • Tip: Smaller squash will need about 3 minutes, while larger squash will benefit from 4-5 minutes.
3. Cut the Squash:
   To stabilize the squash while cutting, trim off a small portion from each end to create flat surfaces. Cut the squash lengthwise using a sharp chef’s knife.
4. Scoop and Season:
   Scoop out the seeds from the center of the squash. Rub the cut sides of the squash with olive or avocado oil and season with salt and pepper to taste.
5. Roast the Squash:
   Place the squash halves cut side down on a rimmed baking sheet. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork. The exterior should soften, and the interior should yield strands that easily fluff with a fork.
   • Tip: Begin checking for doneness at the 30-minute mark, especially if your squash is on the smaller side. Overcooking may result in soggy squash.
6. Fluff the Squash:
   Once the squash is roasted, carefully flip each half over. Use a fork to gently fluff and separate the strands of the squash.

Preparing the Cheesy Broccoli Filling:

1. Cook the Broccoli:
   While the squash is roasting, lightly steam or blanch the chopped broccoli for 3-4 minutes until tender but still vibrant green. Drain and set aside.
2. Make the Cheese Sauce:
   In a medium saucepan, sauté the minced garlic over medium heat until fragrant (about 30 seconds to 1 minute). Add the heavy cream and bring it to a simmer.
3. Add the Cream Cheese (Optional):
   Stir in 1 tbsp of cream cheese (optional) and garlic powder, whisking until smooth and fully combined. The cream cheese will add extra creaminess to the sauce.
4. Melt the Cheeses:
   Slowly add the grated parmesan and cheddar cheese to the sauce, stirring until melted and smooth. If the sauce becomes too thick, you can add a splash of milk or more cream to adjust the consistency.
5. Combine:
   Stir the cooked broccoli into the cheese sauce, ensuring the broccoli is fully coated.

Assembling the Dish:

1. Mix the Squash and Cheese Sauce:
   Gently mix the fluffed spaghetti squash strands with the cheesy broccoli mixture. Make sure everything is evenly coated.
2. Top with Extra Cheese:
   If desired, sprinkle additional cheddar cheese on top and place the dish back in the oven for a few minutes until the cheese is melted and bubbly.
3. Serve:
   Serve your cheesy broccoli spaghetti squash hot, garnished with fresh parsley or more parmesan, if desired.