Spaghetti Squash Chicken Alfredo

Cut spaghetti squash in half lengthwise. Scrape out seeds. Drizzle some oil inside the hollow of each spaghetti squash half. Use your fingers to spread the oil all over the inside of the spaghetti squash. Sprinkle with salt, garlic, and pepper.

Line a baking sheet with foil and spray with cooking spray. Place both squash halves cut-side down on the prepared baking sheet. Bake at 375ºF for 30 minutes.

Remove squash from oven and add the broccoli florets to the baking sheet. Sprinkle broccoli with salt and spray broccoli with cooking spray. Return broccoli and squash to oven for 15 minutes.

Prepare the chicken and sauce near the end of the roasting time. Place a nonstick frying pan on the stove on medium heat. Allow to heat for 5 minutes. While pan is heating, cut chicken into ¾-inch cubes. Add oil to the hot pan. Allow oil to heat about 2 minutes until hot.

Add chicken to the hot pan. Turn stove heat up to high. Sprinkle with garlic and salt. Stir the chicken to coat it in seasoning and oil. Leave it in a single layer in the pan for 2 minutes to develop some color. Flip or stir the chicken and allow it to cook another 2 minutes. Remove chicken to a plate.

Add cream to pan and allow to thicken stirring occasionally, 5–8 minutes. Add Parmesan and stir for about 1 minute until Parmesan is incorporated. Add chicken and cook until chicken is cooked through. The chicken may already be done from the previous step, if this is the case just stir to combine. Remove from heat and allow to thicken about 5 minutes.

While the sauce is thickening, use two forks to shred the spaghetti squash. Add squash and broccoli to the sauce and stir to combine. Serve warm, garnished with fresh parsley and additional Parmesan if desired.