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Preheat oven to 400 degrees
Cut ends off and slice squash lengthwise, removing seeds. Place on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for approximately 1 hour or until a fork glides smoothly into the squash. Remove from oven and let cool. When cooled, shred the spaghetti squash and set aside.
In a skillet on medium heat, add butter and remaining olive oil.
Add shallots, sautéing until translucent, about 5-7 minutes - make sure they don't burn.
Add the garlic and sauté for about 30 seconds.
Add the broth and heat through.
Add the heavy cream.
Add the cheese continuing to stir until cheese melts and begins to thicken.
Add the shredded spaghetti squash.
Mix and simmer until all of the cream is incorporated and the squash is heated through. Stir in fresh basil.
Top with more shredded cheese and serve!