1. Preheat oven to 400°F (200°C).

2. Slice the spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper.

3. Place squash halves cut-side down on a baking sheet and roast 35–40 minutes until tender. Let cool slightly, then use a fork to shred the flesh into strands, leaving shells intact.

4. While squash roasts, steam or roast broccoli until tender and bright green.

5. In a skillet over medium heat, melt butter and sauté garlic 1 minute. Pour in heavy cream and simmer gently.

6. Stir in Parmesan and cream cheese until smooth. Season with nutmeg, salt, and pepper.

7. Add shredded turkey and broccoli to the sauce, tossing to coat evenly.

8. Reduce oven to 375°F (190°C). Stuff each squash half with the turkey Alfredo mixture and top with extra Parmesan.

9. Bake 10–15 minutes until bubbly and golden. Let rest a few minutes before serving.