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Preheat oven to 425 degrees F.
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Cut spaghetti squash in half lengthwise and scoop out the seeds.
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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.
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While squash is baking, melt butter in a skillet or cast iron pot on medium high heat.
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Once butter has melted, and garlic and cook while stirring until soft, about 3 minutes.
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Whisk in flour, salt and pepper.
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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.
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Once sauce coats the back of spoon, remove from heat. Stir in chicken, parley, and parmesan cheese.
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Spoon chicken alfredo into each spaghetti squash and sprinkle with mozzarella cheese.
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Bake with for 15-20 or until cheese has melted and bubbling.
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Top with additional chopped parsley if desired.