Begin by preheating your oven to 400°F (200°C). Next, slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place the halves, cut-side down, on a baking sheet lined with parchment paper. Roast in the oven for about 30 to 40 minutes, or until you can easily pierce the skin with a fork.

While the squash is roasting, heat the avocado oil in a large skillet over medium heat. Add the chicken pieces, sprinkling them with salt and pepper. Sauté until the chicken is cooked through and lightly browned, about 6-8 minutes. Remove the chicken from the pan and set it aside.

In the same skillet, add the broccoli florets. Sauté for about 4-5 minutes, until they become tender yet still vibrant and crisp. You might want to add a splash of water to create steam if the pan is getting too dry.

Now, let’s make that luscious Alfredo sauce. Add the minced garlic to the broccoli and cook until fragrant, around 1 minute. In a medium bowl, whisk together the reduced-fat milk and cornstarch until smooth. Pour this mixture into the skillet. Stir consistently until the sauce thickens, about 3-4 minutes. Once thickened, stir in the Parmesan cheese and mozzarella until melted and creamy. Add red pepper flakes for a bit of heat.

Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Combine the strands with the chicken, broccoli, and Alfredo sauce in the skillet. Toss everything gently until well-coated.

Dish out your delicious spaghetti squash and broccoli Alfredo onto plates. Top with fresh basil or parsley. Enjoy immediately!