• Preheat the oven to 400 degrees. Using a sharp knife, cut the spaghetti squash lengthwise, from stem to bottom.
• Use a spoon to scoop out all of the seeds and membrane from the middle of each half of the squash.
• Drizzle each half of the spaghetti squash with the olive oil, and salt and pepper. Place it cut side down on a baking sheet. Use a fork to pierce the skin side about 10 times to allow it to steam while it bakes.
• Place the squash in the oven and bake for 30 minutes, or until the spaghetti squash is fork tender. Once it it is done, remove it and set it aside.

Alfredo Sauce

• While the spaghetti squash is cooking, start on the alfredo sauce.
• Warm up a skillet over medium heat. Add the olive oil and butter into the skillet. Once the butter is melted, add in the garlic and minced onions. Sauté for 1-2 minutes.
• Sprinkle in the flour and stir it around until it absorbs the oils. Next place the cream cheese into the mixture and stir it around for about one minute so that it can begin to melt.
• Gently pour in the heavy cream and stir it around until everything is incorporated. The sauce will be kind of chunky because of garlic and onions.
• Add the parmesan cheese, seasoned salt, garlic powder, Italian seasoning, and black pepper.
• Stir the alfredo sauce and allow it to simmer on low for 5 minutes. Add more heavy cream or broth if a thinner consistency is desired.

Steak

• Season the steak with steak seasoning and Worcestershire sauce. Ideally the steak should marinate for at least one hour prior to cooking.
• Heat up a cast iron skillet over medium high heat. Place the butter into the skillet and allow it to melt.
• Once the butter is melted, place the steak directly into the skillet and press it down so that it can sear.
• Sear the steak on each side for 5 minutes for a medium cook. Remove the steak from the skillet and allow it to rest for at least 7 minutes.
• After the steak rests, slice it into thin strips.

Assemble the Spaghetti squash

• Once the spaghetti squash is cool enough to handle. Use a fork to flesh out the strands of spaghetti. They should resemble noodles. Leave the shell of the squash in tact so that you can fill it.
• Place the spaghetti squash in a large bowl. Pour the alfredo sauce over the squash and mix it in thoroughly.
• Scoop the alfredo back into the shell of the spaghetti squash. Top with mozzarella cheese, and layer each half with the steak.
• Place it back in the oven on the broil setting for 5 minutes, or until the cheese melts and bubbles. Keep a close eye on the it so that it does not burn.
• Top with basil and parmesan cheese if desired.