Broccoli & Chicken Alfredo Spaghetti Squash

Ingredients

• 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
• 2 tablespoons avocado oil or extra-virgin olive oil
• 12 ounces boneless, skinless chicken breast, cut into bite-size pieces
• 3 cups small broccoli florets
• 1/2 teaspoon salt
• 2 large cloves garlic, minced
• 1 cup reduced-fat milk
• 3/4 cup grated Parmesan cheese
• 2 tablespoons cornstarch
• 1/4 teaspoon ground pepper
• 4 ounces fresh mozzarella cheese, patted dry and shredded (3/4 cup)

Instructions

1. Preheat oven to 450 degrees F.
2. Place squash halves, cut-side down, in a microwave-safe dish. Add 2 tablespoons water. Microwave on High until the squash is tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl. Place the squash shells, cut-side up, on a rimmed baking sheet.
3. Heat oil in a large skillet over medium-high heat. Add chicken, broccoli and salt; cook, stirring, until the chicken is cooked through and the broccoli is tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
4. Whisk milk, Parmesan, cornstarch and pepper together in a measuring cup. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes more. Stir in the squash flesh. Fill the squash shells with the chicken mixture. Top with mozzarella. Bake until heated through and cheese has melted, 12 to 15 minutes.