Preheat the oven to 350°. Slice spaghetti squash length-ways and scoop out the seeds, then brush the entire squash with olive oil and place it cut side down on a baking sheet. Roast squash for approximately 45 minutes, or until it’s slightly caramelized.
While the spaghetti squash is roasting, heat the olive oil in a large skillet over medium heat, then add the onions and garlic and sauté for 3 minutes.
Then, add prosciutto and figs and sauté until the figs are soft and the prosciutto is crispy, approximately 3 minutes.
Once the squash is roasted, use a fork to scoop it out and add it to a bowl. Then, pour the fig mixture over top and add the Parmesan cheese and goat cheese; stir to combine.
Top with salt, pepper and additional cheese and enjoy!