Prick squash in 6-8 places with a knife or fork. Microwave for 5 minutes. This will make the squash easier to cut. Cut in half lengthwise. Spray cut sides with olive oil spray or brush with a light coating of olive oil. Place squash on a parchment or foil lined baking sheet cut side down, on one end of the baking sheet.

Place garlic on a small piece of foil, drizzle with olive oil and season with salt and pepper. Fold edges together forming a packet and place on the same baking pan.

Place broccoli in a pile on the other half of baking sheet. Drizzle with olive oil, juice from 1/2 lemon, salt and pepper. Toss gently with fingers to coat broccoli, then spread into an even layer.

Place baking pan in a preheated 375 degree oven and bake for 40 minutes.

Gently scrape seeds off squash. Remove spaghetti from shells by running a fork across the cooked squash, the tines will remove the spaghetti like squash strings. Place into a large mixing bowl.

Add broccoli and then squeeze garlic cloves over vegetables. Add mozzarella and combine. Place filling back into squash shells. Top with Parmesan. Bake at 350 until heated through and cheese has melted, about 15 minutes.