Prepare the Spaghetti Squash:

Preheat your oven to 400°F (200°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Place the squash halves cut-side down on a baking sheet lined with parchment paper.

Bake for 30-40 minutes, until the flesh is tender.

Once baked, use a fork to scrape out the spaghetti-like strands and set them aside.

Cook the Chicken:

Season the chicken breasts with salt and pepper.

Heat 1 tablespoon of butter in a skillet over medium heat.

Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked through.

Once cooked, remove from heat, slice, and set aside.

Make the Alfredo Sauce:

In the same skillet, melt 1 tablespoon of butter over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the half-and-half and reduced-fat cream cheese, whisking until the sauce is smooth and creamy.

Add the Parmesan cheese and whisk until melted and the sauce thickens.

Season with salt and pepper to taste.

Assemble the Dish:

Add the shredded spaghetti squash into the Alfredo sauce and toss to coat evenly.

Add the cooked chicken slices and stir gently to combine.

Garnish with freshly chopped parsley and extra Parmesan if desired.

Serve:

Serve the Spaghetti Squash Chicken Alfredo hot, either as a main dish or alongside a fresh salad or roasted vegetables.