• Preheat oven to 400˚F and line a large baking sheet with parchment or foil.
• Using a shark kitchen knife, cut the spaghetti squash in half lengthwise. If difficult to cut, poke a few holes with a fork into the skin and microwave for 3-4 minutes to soften.
• Using a large spoon, scoop out the seeds and scrape away some of the stringy flesh.
• Lightly brush the inside of the squash with the oil and sprinkle with salt. Place cut side down on the baking sheet and transfer to the oven.
• Bake the squash for 45 minutes to 1 hour or until the insides can easily be shredded with a fork.
• Allow squash to cool for about 15 minutes, before scraping the flesh out with a fork, making sure to keep the skin intact. Place squash in a mixing bowl, lightly season with salt and pepper and set aside.

For the sauce:

• In a large saucepan, melt the butter over medium heat. Add the broccoli and cook for 2-3 minutes until bright green and starting to soften.
• Whisk in the cream and half and half. Turn the heat to low and heat to a simmer.
• Remove from the heat. Whisk in the lemon juice and zest.
• Stir in the cheese 1 cup at a time, stirring until smooth.
• Stir in the spinach and nutmeg. Season with salt and pepper, to taste.
• Add spaghetti squash to the skillet and toss with the alfredo sauce and broccoli. Adjust seasonings and fill the hollowed squash skins with the mixture.
• Sprinkle each stuffed squash with the cheese and return to the oven. Broil for 2-3 minutes until golden brown and bubbling.
• Top with chopped fresh basil and parmesan cheese. Serve immediately.