1. 1. Prepare the spaghetti squash: Preheat your oven to 400 F (200 C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits from the center. Drizzle the cut sides with a little olive oil, and season with salt and pepper. Place the squash cut-side down on a baking sheet.

2. 2. Roast the squash: Roast the spaghetti squash in the preheated oven for 35-45 minutes, or until the flesh is tender when pierced with a fork. The cooking time can vary depending on the size of your squash. Once tender, remove from the oven and let it cool slightly.

3. 3. Saute the aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4. Build the creamy herb sauce: Pour in the vegetable broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, Parmesan cheese, and dried Italian seasoning. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly.

5. 5. Shred the spaghetti squash: Once the roasted squash is cool enough to handle, use a fork to scrape the strands from the inside of each squash half. The strands should easily separate, resembling spaghetti.

6. 6. Combine and finish: Add the spaghetti squash strands to the skillet with the creamy herb sauce. Toss gently to coat all the squash evenly. Stir in the fresh parsley and chives. Taste and adjust seasoning with salt and pepper as needed.

7. 7. Serve warm: Transfer the creamy herb spaghetti squash to serving bowls. Garnish with extra grated Parmesan cheese and a sprinkle of fresh herbs, if desired. Serve immediately and enjoy!