Preheat your oven to 400°F and line a baking sheet with parchment paper.

Cut 1 large spaghetti squash in half lengthwise and scoop out the seeds.

Brush the cut sides with olive oil and season with salt and pepper.

Place cut-side down on the baking sheet and roast for 35-40 minutes until tender when pierced with a fork.

Let cool for 10 minutes, then use a fork to scrape out the strands into a large bowl. Set aside.

While the squash cooks, steam or blanch 3 cups of broccoli florets for 3-4 minutes until bright green and tender-crisp. Drain well.

In a large saucepan over medium heat, melt 4 tablespoons of butter.

Add cream cheese and cream; whisk over low heat until smooth.

Remove from heat and stir in cheddar, Parmesan, garlic powder, onion powder, salt and pepper.

Stir until cheese melts; warm gently if necessary without boiling.

Add the spaghetti squash strands and broccoli to the cheese sauce and toss to coat evenly.

Cook for 2-3 minutes until everything is heated through.

Serve immediately with black pepper to taste.