Cut the spaghetti squash along the length of the squash. Then, remove the seeds from one half of the squash. Cover the other half for refrigeration.
Place the spaghetti squash with the unseeded side facing down into a large pot of water. Cover with a lid.*
Once you have the spaghetti squash cooked, let the water cool some before draining the entire squash as you would a pot of noodles using a strainer.
Place the remaining ingredients in a skillet over low heat. Stir occasionally to avoid sticking as it starts simmering.
Place the spaghetti squash bowl on a plate in preparation for filling the squash.
Fill the bowl with the crawfish alfredo and garnish with a few green onions and add more parmesan if you like. Enjoy with a fork while it is still warm!
Alternative Cooking Method: Preheat oven to 400 degrees. Place the spaghetti squash faced down in a cake pan. Place the pan in the oven to bake the squash until tender (about 40 minutes, depending on the size of your squash).
*The water should cover most of the squash. However, the squash does not have to be entirely covered with water because the steam will complete the cooking process once the water starts boiling.