Use a fork to remove the seeds from inside the squash.
Brush the inside of the squash with olive oil, then sprinkle with salt and pepper.
Place each side of the squash cut side down on a parchment lined baking sheet.
Roast in the oven for 45 minutes.
Remove from the oven and use a fork to pull the spaghetti squash “noodles” from the shell, place in a large bowl and set aside.
Add the mozzarella, parmesan, ricotta and goat cheese to a large saucepan on the stove over medium heat.
Add the milk and stir the cheese sauce consistently until it's smooth and creamy.
Add the roasted spaghetti squash noodles to the cheese sauce and toss to combine.
Finish with a dash of salt and pepper and fresh chopped basil, if you’d like.
Cutting the uncooked spaghetti squash: an electric knife makes cutting the squash so much easier and safer!
Adding veggies to this dish: to add roasted veggies to this dish, place vegetables, such as broccoli and cauliflower, in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven with the spaghetti squash for 20 minutes. Add to the cheese sauce with the roasted spaghetti squash.