Chicken Alfredo Stuffed Spaghetti Squash

1 . Stage

Preheat oven to 400°. Drizzle cut sides of squash with 1 tablespoon oil; season with salt and black pepper. Arrange halves cut side down on a large baking sheet.

2 . Stage

Roast squash until tender, 30 to 35 minutes. Let cool slightly. Using a fork, scrape squash strands into a large bowl. Reserve boat halves. Keep oven on.

3 . Stage

Season chicken all over with salt and black pepper. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized pieces.

4 . Stage

In same skillet over medium heat, heat remaining 1 tablespoon oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add milk and broth and bring to a simmer. Stir in cream, Parmesan, and red pepper; season with salt and black pepper. Return to a simmer and cook, stirring occasionally, until thickened, about 10 minutes.

5 . Stage

To bowl with spaghetti squash, add chicken and sauce and toss to combine. Divide chicken mixture between reserved squash halves. Top with mozzarella.

6 . Stage

Bake squash boats until warmed through and cheese is melty, about 15 minutes.

7 . Stage

Arrange squash halves on a platter. Top with parsley.