Preheat the oven to 375 degrees F and grease a 9x13" pan.
Season both sides of the pork chops with salt, pepper and garlic powder.
Heat the oil in a skillet over medium-high heat. Add the pork chops and brown on both sides, just cooking for a few minutes on each side. Don't cook them completely as they will finish cooking in the oven.
Place the cooked spaghetti squash in the center of a clean kitchen towel or cheesecloth. Wrap it up and squeeze out some of the excess liquid. You don't have to squeeze it all out, but try to get as much as you can.
In a large bowl, combine the spaghetti squash, heavy cream, chicken broth concentrate, sour cream, onion powder, and 1 1/2 cups of cheddar cheese. Stir to combine.
Transfer the spaghetti squash mixture to the greased baking dish. Top with the remaining cheese, then arrange the pork chops on top of that.
Bake in the preheated oven for 35-40 minutes or until the pork chops are cooked through.
Allow the dish to cool for 10 minutes before serving.
Nutrition information for 1 serving: 348 calories, 21g fat, 7g carbs, 1g fiber, 31g protein6g net carbs!