Preheat oven to 425 degrees.

Cut one large spaghetti squash in half, lengthwise. Discard seeds.

Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.

Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.

Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.

Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through.

Remove chicken and set aside.

Once chicken is removed, in the same skillet place butter and garlic. Saute for 1-2 minutes or until garlic is golden brown.

Add cornstarch to the butter and garlic and reduce heat to low. Whisk until a thick paste forms.

Slowly add milk and chicken broth over the course of 3-5 minutes, stirring constantly.

Add cream cheese, Greek yogurt and salt to taste. Stir to combine.

Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes.

Add chicken and let heat through for an additional 5 minutes.

Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti “noodles.”

Fill each half with equal parts of the spinach artichoke and chicken mixture, making sure to pull up the noodles so the sauce spreads out evenly.

Top both halves with equal amounts of Mozzarella cheese.

Set oven to High Broil.

Broil spaghetti squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.

Top stuffed spaghetti squash halves with parsley and Parmesan cheese. Enjoy!