Heat oven to 375F
Place whole spaghetti squash into oven for 30 minutes, while it is warming up to temperature. Using pot holders, take spaghetti squash out of oven, halve and allow to cool ~10 minutes before removing seeds and string with a spoon. Cooling the squash enables you to handle the squash (still with pot holders, but hopefully you won’t burn yourself).
Return spaghetti squash and roast for 45-60 minutes or until flesh of squash is tender.
Meanwhile, in a large pot, add tomato based pasta sauce, cream, cream cheese, and chili powder. On low heat, stir sauces until combined. Set aside.
Scoop spaghetti squash flesh into the large pot with pasta sauce and cream.
On low to medium heat, gently warm the squash and sauce in the large pot.
When squash and sauces are warmed through, about 5 minutes, turn the heat off the stove.
Add basil, cilantro, parsley and salt and pepper to taste.
Transfer into a serving dish (or the spaghetti squash shell) and enjoy!