Preheat oven to 425 degrees F.

Cut spaghetti squash in half lengthwise and scoop out the seeds.

Place squash cut side down on a foil lined baking sheet. Bake for 30 minutes or until your can easily stick a knife through the skin. Remove from oven and set aside to cool. Reduce oven temperature to 375 degrees.

While squash is baking, melt butter in a skillet or cast iron pot on medium high heat.

Once butter has melted, and garlic and cook while stirring until soft, about 3 minutes.

Whisk in flour, salt and pepper.

Add chicken stock and stir until flour has dissolved. Once dissolved add Half & Half. Reduce heat to medium low and continue cookie sauce until it has thickened, stirring regularly, about 4-5 minutes.

Once sauce coats the back of spoon, remove from heat. Stir in chicken, parley, and parmesan cheese.

Spoon chicken alfredo into each spaghetti squash and sprinkle with mozzarella cheese.

Bake with for 15-20 or until cheese has melted and bubbling.

Top with additional chopped parsley if desired.