Greek Yogurt Chicken Alfredo Spaghetti Squash Boats

This is so good and rich and such a feel good food  that its hard to believe that it could be even a tiny bit healthy! I'm a squash lover but this recipe took spaghetti squash to a whole new, mind blowing level. My littles LOVED it...until they figured out that the "noodles" were squash. Then it was suddenly yucky. 

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~ 1 Medium Spaghetti Squash

~ 2 lrg. Garlic cloves, Chopped

~ 1 T. Olive Oil

~ 3/4 c. Low Sodium Chicken Stock

~ 2 t. Cornstarch

~ 1/2 t. Salt

~ 1/2 t. Black Pepper

~ 1/2 c. Grated Parmesan Cheese

~ 3/4 c. Plain Greek Yogurt

~ 2 c. Cooked, Shredded Chicken Breast

~1/4 c. Low Fat Shredded Mozzarella Cheese

Start by cooking spaghetti squash. My go to method is to stab a few holes in it and put in microwave for 6 minutes at a time until soft and steaming. (See this link for more fantastic tips and info for cooking spaghetti squash!)

While that is cooking, preheat a large skillet on medium high heat and add olive oil. Add garlic and saute just until fragrant. Add chicken stock, cornstarch, salt, and pepper then whisk until smooth.  Remove from heat and add Parmesan cheese. Stir until melted.  Add greek yogurt and stir again until smooth. Then stir in chicken. 

Preheat oven to 375 degrees. Cut spaghetti squash in half and remove seeds. With a fork, separate spaghetti squash from the shell and leave in the shell. Scoop chicken Alfredo sauce on top of each shell and lightly mix to distribute sauce to the the bottom of the shell. Top each shell with 2 T.of Mozzarella cheese. Bake for 10-12 minutes in a baking pan then broil for 5 more minutes. Stir the squash before serving.