Preheat oven to 375 F.

Line a baking dish with foil.

Cut spaghetti squash in half lengthwise, season the inside with 1 tbsp olive oil each, salt and pepper to taste.

Place the boats cut side down and roast for 45-50 minutes.

Let it cool for 5 minutes and carefulli using a fork shred to get the noodles.

In the mean time prepare the Alfredo sauce.

Melt butter in a pan over medium heat.

Add garlic, salt, pepper, corn starch, (nutmeg, optional) and stir.

Add the heavy cream.

Bring to a boil, cook for 1 minute and reduce the heat to low.

Add the Parmesan.

Cook until the sauce thickens.

Add the chicken, cook for 1 minute.

Turn the oven to broil at 400 F.

Divide the sauce between both spaghetti squash boats.

Top with mozzarella cheese.

Broil for 2-3 minutes, keeping an eye on the dish, until the cheese is melted.

Serve immediately.