Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
Slice spaghetti squash in half, lengthwise. Scoop out and discard innards and seeds. Coat the inside of the spaghetti squash with olive oil, then sprinkle with salt and pepper. Place the halves cut side down on your baking sheet. Bake for 30-40 minutes (depending on the size of your squash), or until squash can be pulled away easily with a fork.
Allow squash to cool slightly, then pull spaghetti squash strands away from skin with a fork. Set aside.
In a saute pan over medium heat, add butter. Once melted, add minced garlic and cook for 1 minute. Add heavy cream, italian seasoning, salt, and pepper. Stir and cook for 2 minutes (sauce should thicken slightly). Add parmesan cheese and stir until melted. Remove from heat.
Add spaghetti squash strands to sauce and stir to coat. Serve immediately.
Spaghetti squash can be substituted with 8 ounces of cooked regular pasta.
I highly suggest using freshly grated parmesan cheese, not cheese from a green canister or anything pre-shredded. Pre-shredded cheeses are coated in anti-clumping powders which cause the cheese to get grainy when melted.
To make this dish vegetarian friendly, choose a parmesan cheese labeled as vegetarian or made using vegetable rennet.