Baked Spaghetti Squash and Chicken

Baked Spaghetti Squash and Chicken
Based on Recipe by Michelle Urvater on foodnetwork.com

Ingredients
3 1/2 pound spaghetti squash
2 tablespoons butter
2 tablespoons flour
2 Minced cloves of garlic
1 cup chicken broth (low sodium)
12 ounces skinless boneless chicken breasts, cut into 1/2-inch cubes
1/2 cup whole milk or heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup (packed) fresh parsley leaves
Salt and freshly ground black pepper

Directions
Preheat the oven to 375 degrees. Make 2 to 3 slashes in the squash skin with a sharp knife place on a baking sheet. Bake for 30 minutes. When baked, cut the squash in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.


Meanwhile, melt the butter in a medium sized saucepan. Add your flour and cook for a minute; stirring the whole time. Add in garlic, broth and bring the mixture to a boil while whisking continuously. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through (for me this took longer than 5 minutes). Take off the heat and add the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside. (You will reheat over low heat once you have the squash out of the oven.)

Remove the squash from the oven. With a fork, rake the squash until it separates nto strands all the way down to the shell and put in a big bowl. Reheat the chicken and sauce until steaming but not boiling. Add in your cheese and parsely to the sauce and melt, and then add to your squash. Serve!