Ingredients
1 medium spaghetti squash, halved and seeds removed
4 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 boneless skinless chicken breasts
3 cloves garlic, minced
1 1/2 c. whole milk
3/4 c. low-sodium chicken broth
1 c. heavy cream
3/4 c. freshly grated Parmesan
Pinch crushed red pepper flakes
1 c. shredded mozzarella
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 400°. Drizzle cut sides of spaghetti squash with 1 tablespoon oil and season with salt and pepper. Place halves cut side down on a large baking sheet. Roast until tender, 30 to 35 minutes. Step 2Let cool slightly, then use a fork to scrape squash strands into a large bowl. Keep boat halves. Step 3Meanwhile, make alfredo sauce: Season chicken with salt and pepper on both sides. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 8 minutes per side. Remove from skillet and let rest 5 minutes, then slice chicken into bite-sized pieces. Step 4To same skillet, heat remaining tablespoon oil. Add garlic and cook until fragrant, 1 minute. Add milk and broth and bring to a simmer. Add heavy cream and Parmesan and return to a simmer. Season with salt, pepper, and red pepper flakes. Simmer until thickened, 3 to 5 minutes. Step 5To bowl with spaghetti squash strands, add chicken and alfredo sauce and toss together. Divide squash between boat halves and top with mozzarella. Step 6Bake until warmed through and cheese is melty, 15 minutes. Step 7Garnish with parsley before serving.
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