Cut your squash in half length wise, remove the seeds, and place on a baking sheet. Drizzle both sides with olive oil and season with salt and pepper. Place the squash flesh side down and cook for 40-45 minutes.
While the spaghetti squash is baking, prepare your sauce. Add cream and butter to a sauce pan and bring to medium - high heat. Melt the butter into the cream and bring it up to high heat until the mixture thickens. Once it does, turn off the heat and add the Parmesan cheese, plus a pinch of salt and pepper. Taste for seasonings and adjust accordingly.
Once the spaghetti squash is finished baking in the oven, remove and with two forks, shred the inside until it forms spaghetti-like strands. Add the squash to a bowl and pour the Alfredo sauce (as much or as little as you like) on top. Combine, taste for seasonings again, and garnish with cracked black pepper, parsley, and more Parmesan cheese. Enjoy!
