Chicken Alfredo Spaghetti Squash Boats
1 medium spaghetti squash 2 large garlic cloves 1 tbsp olive oil, extra virgin 3/4 cup chicken stock, low sodium 2 tsp cornstarch 1/2 tsp salt 1/2 tsp ground black pepper 1/2 cup (2 oz) Parmesan cheese, grated 3/4 cup plain Greek yogurt, non-fat 2 cups (6 oz) cooked chicken breast, shredded 1/4 cup low fat Mozzarella cheese, shredded
Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes. Remove from the oven and let cool until safe to the touch, about 15 minutes.
In the meanwhile, preheat large skillet on medium heat and add olive oil. Add garlic and saute for a minute or two or until fragrant, stirring frequently. 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. Remove from heat, add Parmesan cheese and stir until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine. Set aside.
Reduce oven temperature to 375 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells. Scoop Chicken Alfredo sauce on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash. Top each shell with 2 tbsp Mozzarella, place in a baking dish and bake for 10 12 minutes and then broil on High for 5 more minutes. Stir the squash with a sauce a bit before serving and serve hot.