Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with salt and pepper.
Place cut side down on a baking sheet, lined with parchment paper, and roast in the oven for 45 minutes.
Remove from the oven and allow to cool for 10-15 minutes.
Pull the long strands of spaghetti squash "noodles" out of the shell and place in a large bowl, set aside.
Heat the olive oil in a medium skillet on the stove over medium high heat.
Add the jalapenos, serranos and onions.
Sauté 4-5 minutes, then add the garlic and saute for 1 minute.
Add the sauteed veggies to the bowl of roasted spaghetti squash.
In a large pot on the stove over medium heat, add the milk and cream cheese, stir consistently until smooth and creamy.
Reduce the heat to low and add the bowl of spaghetti squash with sauteed veggies to the pot on the stove.
Combine well, then add the shredded cheese.
Stir the cheese into the spaghetti squash until smooth and creamy.
I recommend purchasing a 5-6 lb. spaghetti squash to make this recipe. This will yield approximately 6-8 cups spaghetti squash.
Easy ways to cut a spaghetti squash:
Electric knife - this is the easiest way to cut a spaghetti squash in half and my recommended method.
Pairing Knife + Chefs Knife - If you don't have an electric knife, use a pairing knife to poke holes in a line around the squash where you plan to slice it. Use a larger kitchen knife to slice through the squash on the line you created.