1 medium-sized spaghetti squash1 tablespoon butter3 finely minced2 tablespoons flour1 cup milk (i used fat-free)1 tablespoon cream cheese or neufchatel cheese1 cup freshly grated parmesan cheese, plus 2 tablespoons extra for topping1/4 teaspoon kosher salt1/8 teaspoon freshly ground peppercrushed red pepper