Preheat your oven to 400 degrees F.

Cut your spaghetti squash in vertical halves, if you have trouble cutting it, pierce it with a fork and microwave it on high for 3-5 minutes. 

Scoop out the fleshy insides and discard. 

Place the squash onto a rimmed baking sheet, drizzle the cavities of the squash with olive oil, generously salt, and pepper. 

Place them face down onto the sheet and put them into the oven for 30-40 minutes. 

Optionally - cook your spaghetti squash in the microwave. Directions with a link to the how-to instructions in the post.

While your spaghetti squash bakes, place a 12-inch high-sided skillet over medium heat and add 1 tablespoon olive oil.  

When the oil is hot, add the sliced chicken, sausage, and cajun spice blend. Saute for about five minutes or until the meat is cooked through. 

Place the meat aside on a paper towel. 

Turn the heat down to low, add garlic and spices, and saute for 3 minutes or until the garlic becomes fragrant. 

Add the chicken broth, butter, cream cheese, and parmesan. Stir continuously until the cheese begins to melt.

Slowly add the heavy cream and continue to stir until all of the cheese is melted and the sauce has thickened slightly.

Add the chicken and sausage back into the skillet, stir to combine, and remove the skillet from the heat.

Remove your spaghetti squash from the oven, fluff the insides of the squash, and fill each cavity with the cajun alfredo mixture.

Top with grated cheese and place it back into the oven for 10 minutes or until bubbly.

Remove from the oven and top with chopped basil.