Cheesy Broccoli and Cheddar Stuffed Spaghetti Squash

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. 2. Drizzle the inside of the squash with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet. 3. Roast the squash for about 40 minutes, or until the flesh is tender. 4. While the squash is roasting, steam the broccoli until just tender. 5. Once the squash is done, use a fork to scrape out the flesh into a large bowl. 6. Add the steamed broccoli, minced garlic, and half of the cheddar cheese to the bowl. Mix well. 7. Stuff the squash shells with the mixture and top with the remaining cheese. 8. Bake for another 15 minutes, or until the cheese is melted and bubbly.