1 small spaghetti squash (should yield about 4 cups packed shredded spaghetti squash after cooking)
1 boneless, skinless chicken breast, cut into cubes
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups broccoli florets (frozen is fine, just thaw first!)
Sauce
1 teaspoon olive oil
1 cup milk (I used skim)
1 tablespoon corn starch
1 cup finely shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
Topping
1/3 cup finely shredded mozzarella cheese
Instructions
Roast spaghetti squash: cut in half and place cut-side down on baking sheet. Roast at 400 degrees Fahrenheit for 45 minutes, or until squash is fork-tender. Once squash is cool enough to handle, use a fork to shred the squash (it'll be really easy and will reveal spaghetti-like strands!).
In a nonstick skillet over medium-high heat, heat a teaspoon of olive oil. Cook chicken for 5-7 minutes, add main dish seasonings and broccoli, and cook an additional 1-2 minutes, or until chicken is cooked all the way through.
In a large bowl combine shredded spaghetti squash and cooked chicken and broccoli, scraping the skillet clean with a rubber spatula.
Turn heat to medium-low and add a teaspoon of olive oil.
Whisk together milk and corn starch and add to heated olive oil, while whisking. Continue to whisk milk mixture for 3-4 minutes as milk begins to thicken. Add cheese, salt, and garlic powder to thickened milk and continue to whisk until cheese is evenly incorporated.
Pour sauce over squash, broccoli, and chicken mixture and stir to combine.
Prepare a 1-1/2 quart baking dish by spraying with a nonstick cooking spray. Pour spaghetti squash mixture into the baking dish and top with 1/3 cup finely shredded cheese.