Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C).

Step 2: Prepare the Spaghetti Squash

• Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.

Step 3: Roast the Squash

• Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the flesh is tender and easily shredded with a fork.

Step 4: Make the Cream Sauce

• While the squash is roasting, in a saucepan over medium heat, combine the heavy cream, Parmesan cheese, garlic powder, onion powder, and nutmeg. Stir until the cheese is melted and the sauce is warm. Adjust seasoning as needed.

Step 5: Brown the Butter and Walnuts

• In a separate skillet, melt the butter over medium heat. Add the chopped walnuts and cook, stirring frequently, until the butter is golden brown and the walnuts are toasted (about 4-5 minutes).

Step 6: Combine Everything

• Once the spaghetti squash is done, use a fork to shred the flesh into strands. In a large bowl, combine the shredded squash with the cream sauce. Toss to coat well.

Step 7: Serve

• Plate the creamed spaghetti squash and top with the browned butter walnuts. Garnish with fresh parsley before serving.