Chicken Alfredo Spaghetti Squash

Ingredients

• 1 medium spaghetti squash, halved lengthwise, seeds removed
• 4 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 2 boneless, skinless chicken breasts
• 3 cloves garlic, finely chopped
• 1 1/2 c. whole milk
• 3/4 c. low-sodium chicken broth
• 1 c. heavy cream
• 3/4 c. finely grated Parmesan
• Pinch of crushed red pepper flakes
• 1 c. shredded mozzarella
• Chopped fresh parsley, for serving

Method

1. Heat oven to 400°F. Brush the cut sides of the squash with 1 tablespoon of oil and season with salt and pepper. Place halves cut side down on a baking sheet.
2. Roast until tender, about 30-35 minutes. Let cool slightly, then scrape the flesh into strands with a fork into a large bowl. Keep the squash shells for later and leave the oven on.
3. Season the chicken with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium heat and cook the chicken about 8 minutes per side until browned and cooked through. Let rest 5 minutes, then chop into bite-sized pieces.
4. In the same skillet, heat the remaining 1 tablespoon of oil and cook the garlic until fragrant, about 1 minute. Add the milk and broth and bring to a simmer. Stir in the cream, Parmesan, and red pepper flakes, season with salt and pepper, then simmer, stirring occasionally, until thickened, about 15 minutes.
5. Combine the squash strands with the chicken and sauce, tossing well. Divide the mixture between the reserved squash shells and top with mozzarella.
6. Bake the filled squash halves until heated through and the cheese melts, about 15 minutes.
7. Arrange on a platter and garnish with chopped parsley before serving.