Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper
Cut each spaghetti squash in half lengthwise and remove the seeds and fibers from each half resulting in 4 halves
Optional To soften the squash before cutting make slits along the line you will cut microwave the whole squash for 5 to 10 minutes then slice in half
Drizzle olive oil over the cut sides and inside the halves then season generously with salt and pepper
Place the squash halves cut side down on the prepared baking sheet and bake on the middle rack for 30 to 40 minutes until tender
Test doneness by piercing with a fork it should slide in easily
While the squash bakes heat a large high sided skillet over medium heat for 1 minute
Add olive oil and sliced zucchini sprinkle with salt and pepper and cook for about 3 minutes turning once
Add the cooked corn kernels and season with smoked paprika chili powder and salt
Stir well and remove from heat
In a large microwave safe bowl add the cream cheese and soften briefly in the microwave until just softened but not melted
Stir in the shredded Parmesan half of the cooked vegetable mixture and mix well
Once the spaghetti squash halves are baked remove them from the oven and turn them cut side up
Allow to cool slightly
Evenly distribute the cheese mixture with vegetables among the 4 squash halves filling them level
Top each half with the remaining cooked vegetable mixture
Return the stuffed squash to the oven and bake for an additional 15 minutes at 400 degrees Fahrenheit until the cheese mixture is melted and heated through
Remove the stuffed squash from the oven sprinkle with chili powder to taste and garnish with fresh thyme and rosemary
Serve warm