Chicken Alfredo Spaghetti Squash Boats

Directions

1. 1
   Cook squash: Preheat oven to 400 F degrees F.
2. 2
   Cut spaghetti squash in half lengthwise and scoop the seeds out.
3. 3
   Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes.
4. 4
   Remove from the oven and let cool until safe to the touch, about 15 minutes.
5. 5
   Make sauce: In the meanwhile, preheat large skillet on medium heat and add olive oil.
6. 6
   Add garlic and saute for a minute or two or until fragrant, stirring frequently.
7. 7
   Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for a few minutes until sauce has thickened a bit.
8. 8
   Remove from heat, add Parmesan cheese and stir until smooth and cheese has melted.
9. 9
   Add Greek yogurt and stir again until smooth.
10. 10
    Add chicken and stir to combine. Set aside.
11. 11
    Assemble and bake boats: Reduce oven temperature to 375 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells.
12. 12
    Scoop chicken alfredo filling on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash.
13. 13
    Top each shell with 2 tbsp mozzarella cheese, place in a baking dish and bake for 10 – 12 minutes and then broil on High for 5 more minutes.
14. 14
    Stir the squash with a sauce a bit before serving and serve hot.
15. 15
    Store: Refrigerate covered for up to 1 – 2 days. Do not freeze.