1. Preheat and Prep the Squash
Preheat oven to 400°F.
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
Drizzle the inside with olive oil and season with your preferred mix of garlic powder, seasoned salt, Old Bay, Tony’s, and black pepper.
Place squash halves face-down on a baking sheet and roast for 50–60 minutes, depending on size, until fork-tender. Keep an eye on them near the end.

2. Cook the Filling
While the squash roasts, heat olive oil in a skillet over medium heat.
Season the shrimp lightly and cook for 2–3 minutes per side until pink and curled.
Add lobster meat and broccoli directly into the same pan and sauté together until the broccoli is tender.
Pour in the heavy cream and parmesan cheese. Let it simmer for about 5 minutes until it thickens into a creamy sauce. Taste and adjust seasoning if needed.

3. Pull and Stuff
Once squash is cool enough to handle, use a fork to pull the strands into spaghetti-like strings.
Leave them in the shell for a “boat-style” presentation or scoop them into a bowl for easier mixing.
Add in the seafood and broccoli filling. Gently mix everything inside the shell or in a separate bowl, then refill the squash halves.

4. Serve and Enjoy
Let it sit for a couple minutes so all the flavors can settle together.
Serve warm straight from the squash or plate it up. You can finish with fresh herbs or a squeeze of lemon juice for brightness.