Preheat the oven to 375 °F.

Cut spaghetti squash in half and scoop out seeds. Drizzle with 1 teaspoon olive oil, sea salt, and black pepper.

Line baking sheet with parchment paper.

Lay spaghetti squash face down on a baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.

In a large skillet, add 1 teaspoon olive oil over medium-high heat. Add in half of the garlic and cook for 1-2 minutes until fragrant. Add onion, broccoli, and mushrooms and stir well. Let cook over medium-high heat for about 5-7 minutes, until onions are translucent. Add spinach and cook just until wilted. Turn off heat and set aside.

Pat seafood dry and season with salt and pepper.

Heat a separate skillet with remaining olive oil. Add remaining garlic and cook for 1-2 minutes, or until fragrant. Add seafood to the skillet and cook for 7-8 minutes, or until the seafood is fully cooked through.

Add white wine, and 1 tablespoon lemon juice and mix to combine. Simmer for an additional 1-2 minutes. Pour seafood and white wine sauce into the skillet with the vegetables. Add spaghetti squash and mix until well combined.

Add basil, parsley, garlic powder, red pepper flakes, salt and pepper, and the remaining lemon. Taste and adjust seasoning as needed.

Serve warm!